KEY WEST CONCH CHOWDER
Serves 4
8 ounces conch meat
½ cup lemon juice
1 quart clam juice
1 thyme sprig
1 bay leaf
¼ cup bacon
1 garlic clove, minced
1 cup onion ¼ dice
½ cup celery ¼ dice
1 cup carrot, ¼ dice
1 cup green bell peppers, ¼ dice
½ cup russet potatoes, ¼ dice
1/3 cup tomatoes, peeled, seeded, ¼ inch dice
Procedure:
Thoroughly wash the conch in lemon juice. Grind the conch meat through a medium die in a grinder. Combine the conch meat with the clam juice, thyme, and bay leaf; bring to a simmer and cook over low heat for 30 minutes. Render the bacon in a sauté pan; add the garlic, onion, celery, carrots and green pepper; cook 5 minutes or until vegetables are soft. Combine vegetables, conch, potatoes, and tomatoes. Return to a simmer until the potatoes are tender. Season with salt and pepper and a dash of Tabasco.
