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Conch Chowder
Serves 25
2 pounds bacon, diced
3 stalks celery, chopped
8 large onions, chopped
6 large carrots, chopped
6 green bell peppers, chopped
2 heads garlic, minced
7 1/3 pounds chili sauce
14 ounces clam juice
3 1/4 cups water
1 3/4 pounds chopped clams
1 1/2 pounds tomato sauce
1 pound diced tomatoes
2 1/8 cups dry sherry
6 cups fish stock
1/4 cup Old Bay seasoning
2 tablespoons oregano
2 tablespoons basil
2 tablespoons parsley
3 teaspoons white pepper
1 1/2 teaspoons cayenne pepper
2 bay leaves
1 1/2 teaspoons thyme
3 pounds conch meat, beaten, chopped
6 potatoes, diced
In a large stockpot sweat the bacon. Add celery, onion, carrot,
green pepper and onion and saute until onion is translucent. Add
remaining ingredients and bring to a boil. Reduce heat, cover,
and simmer 30 minutes, or until conch meat is tender.
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Conch Chowder 02