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Conch Recipes

Conch Chowder *
Recipe By : Famous Florida Recipes (1972)
Categories : Fish/Shellfish Florida Soups Vegetables
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 lb salt pork
2 med onions -- chopped
4 cloves garlic -- crushed
1 lg green pepper -- chopped
1 1-pound can tomatoes
1 6-oz. can tomato paste
2 qt hot water
1 tsp poultry seasoning
8 lg conchs
1 tbsp vinegar
salt and pepper -- to taste 1 tbsp oregano
4 bay leaves
2 tbsp favorite barbecue sauce
9 med potatoes -- peeled and sliced

Dice the salt pork and fry in a large pot. Add the onions, garlic and green pepper. Cook until tender but not browned. Add the tomatoes, tomato paste, hot water and poultry seasoning. Cook over low heat while preparing conch. Pound the conchs with a small mallet to break up the tough tissue. Chop coarsely and add to the chowder. Bring to a boil. Add the vinegar, salt and pepper, oregano, bay leaves and the barbecue sauce. Bring to a boil again, cover, turn heat to low and simmer 2 hours. Add potatoes and simmer until potatoes are tender, about 20 minutes. Makes 8 generous servings.

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<h1>Conch Recipes</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><br />Conch Chowder * <br />Recipe By : Famous Florida Recipes (1972) <br />Categories : Fish/Shellfish Florida Soups Vegetables <br />Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 lb salt pork <br />2 med onions -- chopped <br />4 cloves garlic -- crushed <br />1 lg green pepper -- chopped <br />1 1-pound can tomatoes <br />1 6-oz. can tomato paste <br />2 qt hot water <br />1 tsp poultry seasoning <br />8 lg conchs <br />1 tbsp vinegar <br />salt and pepper -- to taste 1 tbsp oregano <br />4 bay leaves <br />2 tbsp favorite barbecue sauce <br />9 med potatoes -- peeled and sliced <br /><br />Dice the salt pork and fry in a large pot. Add the onions, garlic and green pepper. Cook until tender but not browned. Add the tomatoes, tomato paste, hot water and poultry seasoning. Cook over low heat while preparing conch. Pound the conchs with a small mallet to break up the tough tissue. Chop coarsely and add to the chowder. Bring to a boil. Add the vinegar, salt and pepper, oregano, bay leaves and the barbecue sauce. Bring to a boil again, cover, turn heat to low and simmer 2 hours. Add potatoes and simmer until potatoes are tender, about 20 minutes. Makes 8 generous servings. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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