Key West Conch Chowder
Procedure
Chef Critique - Good knife cuts, good flavor
My Critique - Clams in lieu of conch, but that aside, nice take on clam chowder, perhaps coconut milk?
Group Critique - Pretty good.
- 1 Thoroughly wash the conch in lemon juice.
- 2 Grind the conch meat through a medium die in a grinder.
- 3 Combine the conch meat with the clam juice, thyme, and bay leaf; bring to a simmer and cook over low heat for 30 minutes.
- 4 Render the bacon in a sauté pan; add the garlic, onion, celery, carrots, and green pepper; cook 5 minutes or until vegetables are soft.
- 5 Combine the vegetables, conch, potatoes, and tomato. Return to a simmer and cook until the potatoes are tender.
- 6 Season with salt, pepper, and a dash of Tabasco
Chef Critique - Good knife cuts, good flavor
My Critique - Clams in lieu of conch, but that aside, nice take on clam chowder, perhaps coconut milk?
Group Critique - Pretty good.