5 to 6 small or 3 to 4 large conchs
2 white potatoes (1 lb.)
1/4 lb. salt pork or bacon
2 med. onions
1 lg. green pepper (or 2 small)
1 (No. 2) can tomatoes (or 2 (8 oz.) cans plus 1 (12 oz.) V8
1 sm. can tomato paste
2 qts. (8 c.) hot water
4 cloves garlic (or 1/2 tsp. garlic powder)
1 bay leaf
2 tsp. poultry seasoning (or 1 tsp. thyme and 1 tsp. marjoram)
1 tsp. oregano
1/2 tsp. black pepper
1 1/2 tsp. salt
1 tbsp. vinegar
1 Knorr chicken cube

Order of making: ahead of cooking, chop onions, 1 green pepper fine. Chop potatoes, put in water and refrigerate. Chop salt pork or bacon.

Peel conch and tenderize with mallet. Get out tomatoes, paste, V8 juice, herbs and vinegar.

Boil 8 cups water and cook conch until tender (approximately 30 minutes). In large pot cook bacon half done. Add onions, green pepper. Cook well done, but do not burn! Add tomatoes, tomato paste, V8 juice and simmer. Add chicken cube, herbs and spices. Add the conch water, simmer 1 hour. Chop up the cooked conch. Add potatoes and add the conch when the potatoes are half done. Cook until potatoes are tender. Then, cook until chowder is "right" consistency. It should come out with conch very tender. Total simmer time, 1 1/2 to 2 hours. Makes 3 quarts. Serve with beer bread!