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.




2 min


1 hr 30 min


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