CONCH CHOWDER

4 slices bacon, chopped

2 C chopped onion

2 C chopped celery

1 C chopped green bell pepper

1 minced garlic clove

1 quart clam juice

2 quarts chicken or fish broth

2 pounds diced conch

4 potatoes, peeled and diced

1 cup tomato puree

1 (6 oz.) can tomato paste

1 T dried Italian seasoning

2 bay leaves

3 T fresh minced basil,  Salt to taste

Pepper to taste, Hot sauce to taste

Saute bacon, onions, celery, bell pepper, and garlic in a Dutch oven for 10 min. or until tender.  Add clam juice,  broth, conch, potatoes, tomato puree, tomato paste, italian seasoning, bay leaves.  Bring to a boil, reduce heat, and simmer 1 1/2 hours.

Discard bay leaves.  Stir in fresh basil and season to taste.  Serve Hot. Makes 12 cups.

JASON AND MITCH’S FAVORITE!!

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