"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Conch Chowder Recipe

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This recipe for Conch Chowder, by , is from The IWO JIMA Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
ABF3 (AW) Mohabir, Bahamas
Added: Monday, October 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 or more Conchs
Tyme Leaves (To your liking)
Pepper (To your liking)
1/4 Onion
1/4 Sweetpepper
1/4 Stick Celery
Can Tomato
2 Potatoe
2 Carrots
Season Salt
Ketchup

Directions:
Directions:
Put conch in baggie and seal. Beat conch with meat tenderizer. Once conch is beaten, boil in pot of hot water to take away foam. (Foam represents salt) If you prefer conch very tender, pour into pressure cooker and let it boil for a while longer. Put all ingredients into pot or slow cooker and let cook to your liking. You may add any ingredient to your taste. Cooking in pot should take about one hour and in a slow cooker about two-four hours depending on how soft you want your conch.

Number Of Servings:
Number Of Servings:
4

 

 

 

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