Ingredients:
- 4 slices bacon, diced
- 1/2 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped red bell pepper
- 1 jar (4 ounces) chopped pimientos, drained
- 1 can (14.5 ounces) diced tomaotes
- 2 small garlic cloves, minced
- 2 ribs celery, with leaves, chopped
- 1 large baking potatoes, peeled and diced
- 1 tablespoon minced parsley
- 1 1/2 pounds ground conch meat
- 1/2 cup dry white wine
- 5 cups clam juice or seafood broth
- 1/2 teaspoon finely ground black pepper
- a few dashes Tabasco sauce
- salt, to taste
- 2 tablespoons chopped green onions, white and green parts
Preparation:
Cook diced bacon in a heavy 4-quart pot over medium heat until crisp and fat is rendered. Add onion, bell pepper, pimientos, tomatoes, garlic, celery, potatoes and parsley. Cook, stirring frequently, until onion is transparent, about 7 to 9 minutes. Add the ground conch, wine, clam juice or broth, black pepper, Tabasco sauce and salt. Bring to a boil; reduce heat, cover, and simmer for about 1 1/2 hours, until potatoes have broken down, serving as a thickener for the chowder. Serve hot, garnished chopped green onions.Makes 4 servings.
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