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conch chowder  

 

margaritagirl
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April 22, 2010 8:56 pm  

I have guests here on STX and they want to know where to go to eat good conch chowder.
Anyone know of a restaurant here that serves it. The only place I seen it is at Duggan's.
Thanks.


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bathiel
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April 22, 2010 9:46 pm  

I think I've seen it once at Sandcastle. I know Chicken Shack has several preparations of conch, but don't recall seeing it in chowder form. What about Kim's?

Bernie


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AllMashUp
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April 22, 2010 11:45 pm  

Do you mean Stew Conch? Bollo's (sp?) near Golden Rock has it.
You may want tocheck Singhs in Christiansted.
El Sol has Conch in Butter sauce
and Angry Nates makes a seafood callaloo that has conch in it.


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ms411
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April 23, 2010 12:16 am  

I live on St Thomas, and I can regularly get conch SOUP, but I think chowder is a Yankee-style soup that's milk based with potatoes. The conch soup I eat on St Thomas doesn't have the dairy, and has dumplings, and other Caribbean provisions. It is SOOOOOO good! I can tell you where to get it on St Thomas.:D


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STXBob
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April 23, 2010 12:23 am  

Villa Morales has some conch dishes, but I don' t know about conch chowder. There's also an off-season for conch, when it's illegal to harvest, sell, possess, etc., but I forget when that is.


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Juanita
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April 23, 2010 12:52 am  

Not sure, but I think Paradise Cafe has it sometimes, when in season.

For ms411, on St. Thomas, if you want traditional, dairy based Conch Chowder, try Molly Molones. I assume it's still on the menu. Used to be really good!


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DUN
 DUN
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April 23, 2010 3:42 am  

Try the cracked conch, or fritters!


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speee1dy
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April 23, 2010 11:38 am  

could try cafe fresco, they might have it once in awhile as a special


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nforbes
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April 23, 2010 1:16 pm  

Cheeseburgers out east usually has seafood chowder as the soup of the day, and it's pretty good.


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Irijah
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April 23, 2010 4:18 pm  

i used to adore conch salad...fresh pulled from the shell...yummmmmmmmmmy


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margaritagirl
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April 23, 2010 5:53 pm  

My guests found conch chowder last night @ Rowdy Joe's. They said it was delicious. It was the soup of the day.
Thanks for all the suggestions.


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danieljude
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April 24, 2010 10:30 pm  

That sounds great. If anyone has a recipe (and I don't even cook) would love to know. I am trying to get some new ideas for NEXT YEAR's string of visitors!!!

Thanks everyone

Dan


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Juanita
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April 25, 2010 12:31 am  

One of our neighbors just told me that Villa Morales has great Conch Chowder on Fridays only.


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SDMNSTX
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April 27, 2010 7:16 pm  

the appetizer:
The Caribbean includes islands and countries as diverse as Cuba, Curacao, Dominica, Dominican Republic, French Antilles, Guadeloupe and Martinique, Haiti, Jamaica, Trinidad and Tobago, and The Virgin Islands. Common foods like seafood, chicken and coconut, as well as recipes like jerk and callaloo, unite these islands into a heterogeneous culinary paradise.

The Caribbean
Conch Chowder
1 pound conch, trimmed, tenderized
3 tablespoons strained lime juice
5 tablespoons tomato paste
4 strips bacon, chopped
3 tablespoons oil
1 onion, finely chopped
3 ribs celery, finely chopped
4 cloves garlic, minced
1 green bell pepper, seeded, finely chopped
1 chile pepper, seeded, finely chopped
4 tomatoes, seeded, chopped
1/4 cup rum
1 pound potatoes, peeled, diced
1 bay leaf
1 teaspoon dried thyme
1 teaspoon Tabasco sauce
Salt, pepper
1/4 cup chopped fresh cilantro

Cut the conch into 1/2 inch pieces and place in a bowl. Add the lime juice and tomato sauce and mix well; set aside to marinate.

Meanwhile, in a large stew pot, cook the bacon until browned. Pour off the fat. Add the olive oil, onion, celery, garlic, green pepper, and chile pepper. cook over medium-low heat until very lightly browned. Add the tomatoes and cook for 1 minute. Add the rum, potatoes, conch mixture, bay leaf, and thyme. Bring to a boil, then simmer for about 1 hour. Potatoes should be tender.

Discard bay leaf. Stir in the Tabasco sauce, and season with salt and pepper to taste. To serve, sprinkle with fresh cilantro.


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Gerie
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April 27, 2010 9:47 pm  

This recipe looks intriguing. A little bit like my mom's Manhattan clam chowder recipe. I just want to know if there's any water added to this? There doesn't seem to be a source of liquid for the broth.


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