Bahamian Conch Chowder

In a very large soup pot or Dutch oven, render bacon fat with olive oil. When fat is rendered, add jalapenos, followed by all the vegetables up to but not including the potatoes. Saute briskly.

Add crushed red pepper. Add potatoes, then the tomatoes and tomato puree, being sure the plum tomatoes are well crushed. Reduce heat and add the bay leaves. Add the bouquet of herbs.

In a separate large pot, bring fish stock and clam juice to a boil and whisk in conch meat. Bring to a boil, then quickly strain the clam and fish stock into the simmering soup, reserving conch meat for later.

When potatoes are tender, whisk in reserved conch meat. Add Tabasco to taste, boil once, then serve or chill for later use.

cook's notes

Conch meat is almost always frozen. Try to buy Grade A conch and be sure to check for any "freezer burn". Do not buy the conch if you see ice crystals on the meat.

Conch meat can be extremely tough, even if you dice it very small, so it needs to go through the medium-fine plate of a grinder. Also cut away any orange flap-like meat if that has not already been removed.