• Servings 6-8
  • Prep 2 hours marination min
  • Cook 90 min
  • Cuisine
  • Skill Level

Caribbean Conch Chowder


  • 2 lbs fresh conch meat, cleaned
  • 1/2 cup lime juice
  • 3 tbs olive oil
  • 2 oz salt pork, cut into 1/2 inch dice
  • Bouquet garni (4 sprigs parsley, 2 sprigs thyme, celery leaves, 2 or 3 basil leaves, 1 whole scotch bonnet pepper and a bay leaf, tied in cheesecloth.
  • 2 cloves garlic
  • 2-3 scallions, chopped, white and green parts
  • 1/8 tsp cinnamon
  • kosher salt and black pepper to taste
  • Juice of 1 lemon
  • Place the conch in a non metal container and add the lime juice. Let it marinate for several hours, then drain and rinse.
  • With a meat mallet or heavy pan beat the conch thoroughly to tenderize.
  • Cut the conck into 1/2 inch pieces and put into a heavy saucepan  cover with water and simmer gently covered, until tender, about an hour and a half.
  • Cook partially covered during the last half hour of cooking to reduce the liquid.
  • Heat the olive oil  in a heavy covered  casserole, add the salt pork, conch, the bouquet garni, garlic, scallions, cinnamon, salt and pepper.
  • Remove and discard the bouquet garni, add the lime juice and serve.
  • Optional: you may thicken using 1 tbs of flour mixed with 1 tbs of butter.

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