2 1/2 lb. cooked conch meat
1/2 lb. sliced bacon, chopped
2 med. onions, sliced
1 1/2 tsp. minced garlic
4 med. ripe tomatoes, chopped
1 lg. potato, cut into cubes
1 tbsp. long grain rice
3 bay leaves
1 qt. water
1 lg. can evaporated milk

Grind conch meat fine and place in a small bowl. Fry bacon in heavy 6 quart saucepan over moderate heat, stirring frequently, until crisp. Add onions, garlic and cook, stirring frequently for about 5 minutes, or until the onions are soft, but not brown. Stir in conch meat, tomatoes, potato, rice, bay leaves and water; bring to boil. Reduce heat and simmer, partially covered, for 1 hour, stirring frequently.

Pour in evaporated milk and cook, stirring until heated through. Serve at once. Do not substitute fresh milk for evaporated milk. Makes 6-8 servings.