Ingredients for Bahamian Conch Chowder
- 1 tablespoon Olive Oil
- 1 medium Onion, chopped
- 2 ribs Celery, chopped
- 2 Carrots, chopped
- 1 red bell Pepper, chopped
- 1 medium Potato, peeled and diced
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Crushed Red Pepper Flakes
- 1/4 teaspoon Ground Allspice
- 2 Bay Leaves
- 1 (14.5 ounce) can Chopped Tomatoes, undrained
- 2 (8 ounce) bottles Clam Juice
- 1 cup Cold Water
- 1 lb Conch, tenderized and diced
- 1 teaspoon Red Wine Vinegar (or malt vinegar)
- 1/2 cup fresh Parsley, chopped
- 1/4 cup fresh Scallions, chopped
- 1 teaspoon Salt, or to taste
- 1/4 teaspoon Cayenne Pepper, or to taste
- bread rounds, for serving
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How to Make Bahamian Conch Chowder
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, celery, carrots, red pepper, potatoes, thyme, red chili flakes, allspice, and bay leaves. Sauté for 5 minutes, or until vegetables begin to soften.
- Stir in crushed tomatoes, clam juice, and cold water.
- Bring to a boil, then reduce heat to low and simmer.
- If using conch, add it now and simmer uncovered for 35 minutes.
- If using clams, skip to step 7.
- Stir in malt or red wine vinegar, parsley, scallions, salt, and cayenne pepper. Simmer for 5 minutes (or 10 minutes if using clams).
- Taste and adjust seasonings as needed. Serve hot with toasted bread rounds.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
31g
Fat
2g
Carbs
8g
