Bertolli

Savannah Soups Recipe List

Shell House Restaurant

#8 Gateway Blvd.West, Savannah, GA 31419
912-927-3280

Conch Chowder

Serves 7-10 People

Ingredients for Stage 1

2 lb Conch Meat
1/2 oz Meat Tenderizer
2 oz Shell House Spice

Ingredients for Stage 2

6 strips Bacon
8 Bay Leaves
1/2 oz Granulated Garlic
4 limbs Celery
1 medium Bell Peppers
1 medium Onions
4 oz Liquid Margarine

Ingredients for Stage 3

2 16oz cups Picante Sauce
24 oz Diced Tomatoes, drained
24 oz Chef Style Tomatoes
2 oz Jalapeno slices, with juice

Method for Stage 1

• Cook conch meat in remaining two ingredients until boiling. Boil about 20 minutes.
• Remove meat from pot, dice meat in 1/4 inch cubes. Retain stock for later.

Method for Stage 2

• Dice vegetables about the same size as the conch meat.
• Fry bacon until brown and remove from grease.
• Add liquid margarine to bacon grease. Saute vegetables, bay leaves, and garlic until vegetables are tender.
• Add diced conch and saute an additional 5 minutes.

Method for Stage 3

• Add all four items to conch mixture, cook until tomatoes are tender. Stir routinely not allowing mixture to stick to the bottom of the pot.
• Add conch stock to obtain the correct consistency.
• Add tabasco sauce to obtain the desired “heat” level.

Our Social Media Pages

Facebook Twitter Pinterest Google Plus

Our App Stores

Apple Store