Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Servings: 8
12 conch
3 large mild red or white onions
2 small green peppers
2 tablespoon peanut oil
1 clove garlic, crushed
1 teaspoon dried thyme
4 piece bay leaves
2 teaspoon sugar
4 cup fresh milk or evaporated milk
3 cup diced boiled potatoes
2 tablespoon butter
2 tablespoon flour
¼ cup sherry, madeira, or marsala
salt and freshly ground pepper
Skin conchs, pound with a mallet as if pounding veal cutlet, and cut into 1 ½-inch squares. Chop onions and green peppers. Cook onions and peppers in oil until tender. Cover conch meat with water in a large kettle, then add garlic, thyme, bay leaves, and sugar. Simmer until conch is sweetly tender. Add milk and potato dice, stirring potato in gently. Add onions and green peppers. Season with salt and pepper to taste. Mix butter and flour to make beurre mani&eactue; and use as much as needed to thicken the chowder. Add wine at the last. Serve with pilot biscuit, dried in the oven.