5 conchs (approximately 1 1/2 lbs.)
3 limes
1 lg. onion
2 stalks celery
1 bell pepper
1/4 lb. diced bacon
1 lb. diced potatoes
1 (6 oz.) tomato paste
1 (16 oz.) tomatoes
1 (48 oz.) tomato juice
1 qt. water
1 bay leaf
1 tsp. oregano
1 tsp. sugar
1 tsp. garlic powder
Salt and pepper to taste
1 datil pepper

Grind conch the day before. Add lime juice and water to cover. Refrigerate overnight. In a large cast iron pot, fry down bacon until dark brown. Add diced onion, celery and pepper. Saute on high heat until onion is transparent. Add tomatoes and paste, sugar and spices. Cook on medium high for 20 minutes, stirring constantly - add water, tomato, juice, conchs - bring to boil. Reduce heat so simmer. Simmer for 2 hours or more.

Cook potatoes in separate pot until almost soft but still firm. Add 1/2 hour before serving. Salt and pepper to taste. Be sure to cool completely before refrigerating or freezing or chowder will spoil. Saute with olive oil if you wish instead of bacon. Approximately 3 quarts.