Thursday, January 17, 2013

Conch Chowder

| |

If you have been paying attention to our Gullah Celebration events calendar, then you already know about the variety of exciting activities we have planned next month. If not, be prepared for one of the best Gullah Celebrations ever! Beginning with a Gullah art exhibition February 1st and ending with an oyster roast on March 2nd, there is sure to be something for everyone during all the festivities in-between.


On February 2nd, bring your appetite from noon to 4 pm as we celebrate a Taste of Gullah at the Arts Center of Coastal Carolina. You will be able to experience authentic Gullah dishes such as “Original Island” gumbo and “Geechee” conch stew, as well as BBQ ribs, fried fish, chicken, and more. Entertainment will be provided by Ms. Louise Miller Cohen, Gullah storyteller.


If you are anxious to have a little taste right now, here is a Caribbean Conch Chowder you can make at home:


Ingredients:

* 3 pounds conch
* 2 oz. lime juice
* 2 small cans unsalted tomato paste
* 4 medium slices bacon
* 3 Tbsp. olive oil
* 2 chopped jalapeno peppers
* 1 chopped large onion
* 1 chopped large green bell pepper
* 4 large stalks chopped celery
* 5 cloves chopped garlic
* 4- 14 oz. cans diced unsalted tomatoes
* Bay leaf
* 4 fl. oz. rum
* 3 Tbsp. Worcestershire Sauce
* 1.5 tsp thyme
* 5 medium chopped potatoes
* 1 cup clam juice
* 1 cup water
* fresh chopped cilantro
* Cholula or other hot sauce


Directions:


1. Cut the conch into 1/2 inch pieces. Add lime juice and tomato paste and mix well; set aside to marinate.
2. In a large stew pot, cook the bacon until browned and pour off the fat. Add the olive oil, onion, celery, garlic, green pepper, and jalapeno pepper. Cook over medium-low heat until lightly browned.
3. Add the tomatoes and cook for 1 minute.
4. Add the rum, Worcestershire, potatoes, conch mixture, bay leaf, and thyme. Bring to a boil, and then simmer for about 1 hour until potatoes are tender. Discard bay leaf, season with salt and pepper to taste, and stir in the hot sauce to taste.



To serve, sprinkle with fresh chopped cilantro. Enjoy!

 
Twitter Facebook Tumblr Flickr