Minorcan Conch Chowder Recipe

Prep Conch

If using whole fresh conch, tenderize by pounding lightly with the flat of a knife or meat mallet until it softens, then slice into 1/4-inch pieces. If using pre-tenderized/conch meat, pat dry and chop into bite-size pieces (about 1/2 inch). Reserve.

In a medium saucepan, combine the fish stock (or clam juice), white wine, and water. Bring to a gentle simmer over medium heat. Keep warm while you prepare the chowder base.

In a large heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat until butter melts and is foamy.

Add the diced onion, red bell pepper, and celery. Sauté, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown it.

Stir in the diced potatoes and diced tomato. Cook, stirring occasionally, for 3–4 minutes to begin softening the potatoes.

Sprinkle the all-purpose flour evenly over the vegetables and stir continuously for 1–2 minutes to cook the raw flour taste and form a light roux. The vegetables should be coated and the mixture slightly thickened.

Stir in the smoked paprika, cayenne, dried thyme, bay leaf, salt, and black pepper until evenly distributed.

Slowly pour the warm stock-and-wine mixture into the pot while whisking or stirring to avoid lumps. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot.

Reduce heat to medium-low and simmer, partially covered, until the potatoes are tender when pierced with a fork, about 12–15 minutes.

Once the potatoes are tender, add the chopped conch meat to the pot. Simmer gently for 4–6 minutes until the conch is cooked through and just tender (do not overcook or it becomes rubbery).

Stir in the half-and-half and whole milk. Warm through over low heat for 3–4 minutes, but do not let the chowder boil after adding dairy to prevent curdling. Adjust seasoning with additional salt and pepper if needed.

Remove and discard the bay leaf. Stir in the fresh lemon juice and chopped parsley. Taste and add hot pepper sauce to taste for a Minorcan-style heat.

Ladle the chowder into warm bowls and garnish with sliced scallions and an extra sprinkle of parsley. Serve with crusty bread or oyster crackers.

Leftovers: cool to room temperature, refrigerate in an airtight container for up to 2 days. Reheat gently over low heat, adding a splash of milk if needed to loosen the chowder.