BECAUSE IT TENDS TO BE TOUGH AND STRONG-TASTING
if not handled properly, conch (pronounced “conk”) can be an acquired taste to all but Floridians and Gulf Coast residents accustomed to eating the mollusk fresh during the peak summer season. Fortunately for we who love a good conch chowder, the meat is available frozen or canned year round in many food shops. Whether it’s fresh (perhaps from a Chinese or Italian market) or processed, I always pound conch before cooking to make absolutely sure it’s tender. Also, if the ocean flavor of the meat seems a bit too aggressive, you might counter it by adding a few pinches of curry powder to the chowder, as some restaurants in Florida do. Possibly the best conch chowders I’ve ever tasted were in Key West, where many of the restaurants also serve a unique salad of raw conch marinated in lime juice, as well as delectable conch fritters.

Makes 4 servings

INGREDIENTS

• 4 tablespoons (1/2 stick) butter
• 1 large onion, finely chopped
• 2 medium carrots, scraped and finely chopped
• 2 garlic cloves, minced
• 2 medium tomatoes, finely chopped
• 1 pound frozen or canned conch meat, pounded with a mallet and coarsely chopped
• One 6-ounce can tomato paste
• 1 quart water
• Salt and freshly ground black pepper to taste
• 2 medium potatoes, peeled and cut into small cubes

INSTRUCTIONS

1. In a large saucepan, melt the butter over moderate heat.
2. Add the finely chopped onion, carrots, garlic, and tomatoes to the saucepan. Cook, stirring, until softened, about 3 minutes.
3. Add the coarsely chopped conch to the saucepan and cook, stirring, for 2 minutes.
4. Stir in the tomato paste, water, salt, and freshly ground black pepper. Mix well.
5. Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan and let it simmer for 2 hours or until the conch is tender. Add more water if necessary to maintain the desired consistency.
6. Add the small cubed potatoes to the saucepan and simmer until they are tender, approximately 15 to 20 minutes.
7. Serve the chowder piping hot in soup bowls.