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Conch Chowder
Summary
| Yield | 0 |
|---|---|
| Recipes | Caribbean |
Description
Conch Chowder
Ingredients
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1 pound conch, trimmed, tenderized
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3 tablespoons strained lime juice
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5 tablespoons tomato paste
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4 strips bacon, chopped
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3 tablespoons oil
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1 onion, finely chopped
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3 ribs celery, finely chopped
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4 cloves garlic, minced
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1 green bell pepper, seeded, finely chopped
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1 chile pepper, seeded, finely chopped
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4 tomatoes, seeded, chopped
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1/4 cup rum
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1 pound potatoes, peeled, diced
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1 bay leaf
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1 teaspoon dried thyme
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1 teaspoon Tabasco sauce
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Salt, pepper
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1/4 cup chopped fresh cilantro
Instructions
Cut the conch into 1/2 inch pieces and place in a bowl. Add the lime juice and tomato sauce and mix well; set aside to marinate.
Meanwhile, in a large stew pot, cook the bacon until browned. Pour off the fat. Add the olive oil, onion, celery, garlic, green pepper, and chile pepper. cook over medium-low heat until very lightly browned. Add the tomatoes and cook for 1 minute. Add the rum, potatoes, conch mixture, bay leaf, and thyme. Bring to a boil, then simmer for about 1 hour. Potatoes should be tender.
Discard bay leaf. Stir in the Tabasco sauce, and season with salt and pepper to taste. To serve, sprinkle with fresh cilantro.
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