Caribbean Conch Chowder
Recipe courtesy Emeril Lagasse, 2004. Serve with Caribbean Conch Fritters.
Ingredients
- 3 slice Bacon, diced
- 4 Allspice, whole berries
- 2 Bay leaf
- 1 sprig Thyme, fresh
- 1 1/2 cup Yellow onion, chopped
- 1/2 cup Celery, chopped
- 1/2 cup Carrot, chopped
- 1/2 cup Green bell pepper, chopped
- 1 Scotch bonnet, or habanero, stemmed, seeded and minced, or to taste
- 2 tsp Garlic, fresh, chopped
- 4 cup Tomato, fresh, seeded and chopped, with juices
- 6 cup Clam juice, or shellfish stock
- 1 1/2 lb Red potatoes, new potatoes, quartered
- 2 lb Conch, cleaned, diced
- 2 tbsp Lime juice, fresh
- 1/4 cup Parsley, leaves, chopped
Directions
- Cook the bacon in a large pot over medium heat until browned and rendered, about 5 minutes. Remove with a slotted spoon.
- Tie the allspice, bay leaves and thyme in a 6-inch square of cheesecloth to make a bouquet garni.
- Cook the onions, celery, carrots and bell peppers in the fat over medium-high heat until soft, about 4 minutes. Add the hot pepper and garlic for 30 seconds, then the tomatoes for 2 minutes.
- Add the stock and potatoes and bring to a boil. Add the bouquet garni and simmer, stirring occasionally, 25 minutes.
- Add the conch and cook until tender, about 20 minutes. Off the heat, discard the bouquet garni, stir in the lime juice and parsley and adjust the seasoning.