We’re done with the holidays. Are we ready to be carried away to somewhere…like this….. ?

Alex cleans conchs to “conch horn” perfection.

For the next two weeks Galley Pirates’ headspace will be in the Bahamas. This week showcasing Conch Chowder and next week we’re offing up mouth-watering Bahamian Mac & Cheese. We’re approaching 2025 with paradise on our minds. Join us!

Alex and Taylor returned from the Exumas this summer with a freezer full of conch. They are what I describe as Conch Connoisseurs. We have shared with you Alex’s mother’s Conch Fritter recipe; now we’re swinging over to the Bahamian staple…chowder. Being prepped on an anchored sailboat in the islands, this recipe uses canned tomatoes and potatoes. Those can be swapped out with fresh. And don’t be discouraged that you have no access to conch meat. This recipe can be easily adapted to Manhattan Clam Chowder by replacing the conch meat with minced clams in their juice, along with some diced carrots and tomato paste.

Conch Chowder

1 large conch, pounded into oblivion and chopped
4 slices of bacon, chopped
1 tablespoon olive oil, if needed
1 1/2 cups of chopped celery
1 1/2 cups of chopped onions
3 garlic cloves, minced
1 14 oz. can of potatoes, drained and chopped
1 14 oz. can of diced tomatoes
1 tsp Italian seasoning
1 tsp lime juice
4-6 cups chicken, fish or vegetable stock
Dash of Worcestershire sauce

With a limit of 6, Taylor is contemplating which two conchs to throw back

First step is to pound the conch meat, as Alex says, into oblivion. Use whatever tool you can find to do the trick…hammers, gavels, meat tenderizers with teeth. One word of caution, years ago I processed conch meat with an electric chopper and it burner out the motor. Conch is tough meat!

Once tenderized, chop into bite sized pieces.

In a large pot, dutch oven or pressure cooker, fry the bacon until just crispy. Remove bacon pieces to a dish. Keep remaining bacon grease in the pan.

Add chopped celery, onion and garlic to the bacon grease and sauté until just soft. Add olive oil if there is not enough bacon grease.

Add the rest of the ingredients, including the cooked bacon into the pot.

Add 4-6 cups of broth. This can be made with any bouillon, my favorite being Better Than Bouillon. Simmer for 20 minutes until all the vegetable are cooked through. Add more broth if needed.

PRINT RECIPE

Conch Chowder

This is a classic Bahamian dish that is filled with nutrients and flavors of the islands.

Author: GalleyPirate

Ingredients

• 1 Large conch, pounded and tenderized
• 4 slices of bacon, Chopped into bite-sized pieces
• 1 tbsp Olive oil (if needed)
• 1½ cups chopped celery
• 1½ cups chopped onions
• 3 Garlic cloves, minced
• 1 14 oz can Potatoes (Can be substituted with 1 large or 2 medium fresh potatoes)
• 1 14 oz can Diced tomatoes (or two chopped fresh tomatoes)
• 1 tsp Italian Seasoning
• 1 tsp Lime Juice
• 4-6 cups chicken, fish or vegetable stock (Can be made from bouillon)
• A few dashes of Worcestershire sauce

Instructions

• Pound the conch meat. Use whatever tool you can find to do the trick...hammers, gavels, meat tenderizers with teeth. Once tenderized, chop into bite sized pieces.
• In a large pot, dutch oven or pressure cooker, fry the bacon until just crispy. Remove bacon pieces to a dish. Keep remaining bacon grease in the pan.
• Add chopped celery, onion and garlic to the bacon grease and sauté until just soft. Add olive oil if there is not enough bacon grease.
• Add the rest of the ingredients, including the cooked bacon into the pot.
• Add 4-6 cups of broth. This can be made with any bouillon, my favorite being Better Than Bouillon. Simmer for 20 minutes until all the vegetable are cooked through. Add more broth if needed.

Notes