Mcts Conch Chowder

Mcts Conch Chowder Ingredients

2 lg Onions, diced	1 tb Salt
1 Bell pepper, diced	1 tb Thyme, use fresh if
2 lg Potatoes, peeled & cubed	Available
6 oz Bacon, cut in 1/4" dice	2 ts Black pepper
1 15 oz. can tomato puree	1 Bay leaf, crushed
1 8 oz. bottle clam juice	2 oz Hot sauce or salsa (see
1 8 oz. can diced tomatoes in	Note)
Juice	1 Jalapeno pepper, finely
2 lb Conch or clams, diced (see	Diced
Note)

Instructions for Mcts Conch Chowder

Saute bacon until soft-cooked; add green peppers and onion to skillet and saute to al dente stage. Place in a large pot and add tomato puree, diced tomatoes, clam juice, salt, pepper, bay leaf, thyme, potatoes, jalapeno, hot sauce, and conch. Bring to a low boil for 15 minutes, then simmer for 1 hour. To hold until serving time, cool to room temp- erature and refrigerate. NOTE: At McTs, the diced conch meat is marinated overnight in papaya juice to tenderize it. The papaya juice can be rinsed off with a little left in to give a slight sweet flavor to the chowder. NOTE: The resaurant uses Pico Pica hot sauce, usually only available to the trade, but La Victoria hot salsa, which is more available, may be substituted, Buchholz says. From McTs Shrimp House and Tavern, 1523 Periwinkle Way, Sanibel Island, FL. General Manager Ron Buchholz figured out a home-size version of McTs Conch Chowder. Recipe supplied by Lillian Austin, former Food Editor of the Ft. Myers News Press from a cookbook she had. From: Michael Hackmann Date: 16 Oct 96 Posted to MM-Recipes Digest V4 #100 by BobbieB1@aol.com on Apr 11, 1997

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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