- 6 Conches in shell or ¾ lb. frozen ready-cooked conch meat
- Juice of 2 small or one large lime
- 1 green pepper, diced
- 1 med. Onion diced
- 2 cloves garlic, minced
- 4 Tbsp oil
- 1 can, (6oz.), tomato paste
- 1-½ qt water
- Salt & pepper
- 4 potatoes, peeled and diced
Cook conches in boiling water until shells open, about 10 minutes. Remove meat from shjell and beat with edge of a plate, or our great Meat Flattener by Giesser Messer, until the meat falls apart into pieces. Squeeze lime juice over the meat and allow to stand for 2 hours.
Sauté the green pepper, garlic and onion in oil until all is golden brown. Add tomato paste and simmer for10 minutes. Add water, salt and pepper to taste. Bring to a boil. Add potatoes and simmer about half done.
Add conch meat and cook until potatoes are tender. Season the chowder to taste.