Florida Key Conch Chowder |
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Prep Time: 0 Minutes Cook Time: 185 Minutes |
Ready In: 185 Minutes Servings: 4 |
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The Art of Making Real Soups by Marian Tracy Ingredients:
4 conchs (removed from shells) |
1/4 lb salt pork, diced |
2 cloves garlic |
1 small onion, chopped |
1 stalk celery, minced |
salt and pepper |
1/4 tsp thyme |
1 bay leaf |
1/2 tsp oregano |
2 cups canned tomatoes |
2 cups diced potatoes |
2 sweet peppers, chopped |
extra tomato juice |
sherry |
Directions:
1. Soak conches in salt water for 1/2 hr, drain and place on a wooden board and pound to tenderize. They can also be tenderized in a pressure cooker by cooking with 1 cup of water for 35 minutes at 15 pounds of pressure.
2. Fry the salt pork till crips and remove from fat.
3. Saute garlic, onion, and celery in the pork fat.
4. Add the conchs, salt, pepper, thyme, bay leaf, and oregano.
5. Cover with water and simmer for about 2 1/2 hours until the conchs are tender.
6. Add tomatoes, potatoes, and peppers. Add more tomatoe juice or water if necessary for a sloshy consistency.
7. Cook until vegetabels are tender.
8. Add sherry to taste.
9. Serve with saffron rice and crusty bread.
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