Conch Chowder Recipe

Clean and slice conch

Rinse the conch meat under cold running water. Pat dry, then trim any tough connective tissue. Slice the conch into 1/4-inch strips or 1/2-inch pieces. If the conch is very tough, tenderize lightly with the flat side of a cleaver or a meat mallet.

Dice the onion, red bell pepper and celery into small (about 1/4-inch) pieces. Mince the garlic. Chop the tomatoes into roughly 1/2-inch pieces if using fresh. Strip thyme leaves from stems and finely chop parsley.

In a large heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until crisp, about 6–8 minutes. Remove bacon to a paper towel-lined plate, reserving bacon fat in the pot. Chop the cooled bacon into 1/2-inch pieces and set aside.

Add 1 tablespoon olive oil to the bacon fat if needed to make about 1½ tablespoons total fat. Add diced onion, red bell pepper, and celery (the mirepoix) to the pot. Sauté over medium heat until softened and translucent, about 6–8 minutes, stirring occasionally so vegetables do not brown.

Add minced garlic and cook 30–45 seconds until fragrant. Stir in tomato paste and cook 1–2 minutes to caramelize slightly and deepen flavor.

Add the chopped fresh tomatoes to the pot and cook 3–4 minutes until they begin to break down. Pour in the chicken stock and clam juice, stirring to deglaze the bottom of the pot and incorporate the tomato paste. Add the bay leaf, thyme leaves, smoked paprika, cayenne, salt, and black pepper.

Bring the mixture to a gentle boil, then reduce heat to maintain a simmer. Simmer uncovered for 15 minutes to let flavors meld and the tomatoes soften further.

If you prefer a slightly thicker chowder, make a slurry by whisking the all-purpose flour into the cold water until smooth, then slowly whisk the slurry into the simmering broth. Continue simmering 3–5 minutes until the chowder thickens. Alternatively, mash a cup of cooked tomato-vegetable mixture against the side of the pot for body.

Add the sliced conch to the pot and simmer gently 6–8 minutes, or until the conch is just opaque and tender. Avoid overcooking—conch becomes rubbery if cooked too long. Taste the broth and adjust seasoning with additional salt, pepper, or cayenne if desired.

Stir in the chopped bacon pieces, butter, chopped parsley, and lime juice. Remove and discard the bay leaf. Allow the chowder to rest off heat 2 minutes so butter melts and flavors marry.

Ladle chowder into bowls and garnish with additional chopped parsley or thyme sprigs and a wedge of lime on the side.