1/4 lb. salt pork diced
2 onions, chopped
4 cloves garlic, minced
1 green pepper, chopped
4 lbs. canned tomatoes
1 (6 oz.) can tomato paste
2 tbsp. vinegar
2 qts. hot water
10 bay leaves
1 tbsp. oregano
1 tsp. basil
1 tsp. poultry seasoning
1 1/2 tsp. salt
1/2 tsp. pepper
1 jalapeno chopped fine
8 lg. conch
4 med. potato diced

Fry pork slowly until crisp, remove. In hot fat cook onion, garlic and green pepper until tender. Stir in all other ingredients except conch and potatoes. Grind conch with medium blade (2 cups), add vinegar then add to chowder, bring to boil, reduce heat and simmer 3 hours. Add potatoes last 15 minutes.