Rbs Conch Chowder

Ingredients

• 1 lb conch (thawed and cleaned)
• 4 slices bacon, crumbled
• 1 medium onion, chopped
• 1/3 cup carrot, diced
• 1/3 cup celery, diced
• 2 medium potatoes, diced

• 1 (15 ounce) can diced tomatoes (Hunts)
• 1/3 cup frozen corn kernels
• 3 cups water
• 1/2 cup dry sherry

• 1 (6 1/2 ounce) can minced clams

• 1 (8 ounce) bottle clam juice
• 1 teaspoon garlic (minced)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon hot sauce (or to taste)

Directions

1. 1

   Thaw and tenderize conch with a tenderizing mallet until it starts to fall apart, then chop into pea sized pieces. (Don't skip this step. Conch is basically a white piece of rubber).

2. 2

   Saute the 4 strips of bacon to render the fat out, then remove and crumble the bacon and set it aside, reserving the bacon fat.

3. 3

   In a 4 quart sauce pan, add bacon fat onions, garlic, carrots, conch, and celery. Saute until tender but dont alow the mixture to brown.

4. 4

   Add clams, water, clam juice, diced tomatoes, spices, wine, hot sauce and diced potatoes. Bring to a boil for 5 minutes, reduce heat to a simmer and cook until potatoes are tender (about 30 minutes).

5. 5

   Add frozen corn niblets and simmer 15 minutes longer.

6. 6

   Reduce heat further to "keep warm", add crumbled bacon, cover and allow the flavors to meld for another 30 minutes.

7. 7

   Serve with saltines or oyster crackers.