Name: Mct's Conch Chowder
Ingredients: 2 lg Onions, diced; 1 Bell pepper, diced; 2 lg Potatoes, peeled & cubed; 6 oz Bacon, cut in 1/4" dice; 1 15 oz. can tomato puree; 1 8 oz. bottle clam juice; 1 8 oz. can diced tomatoes in; Juice; 2 lb Conch or clams, diced (see; Note); 1 tb Salt; 1 tb Thyme, use fresh if; Available; 2 ts Black pepper; 1 Bay leaf, crushed; 2 oz Hot sauce or salsa (see; Note); 1 Jalapeno pepper, finely; Diced

The secret of a believer’s holy walk is his continual recurrence to the blood of the Surety, and his daily [communion] with a crucified and risen Lord. All divine life, and all precious fruits of it, pardon, peace, and holiness, spring from the cross. All fancied sanctification which does not arise wholly from the blood of the cross is nothing better than Pharisaism. If we would be holy, we must get to the cross, and dwell there; else, notwithstanding all our labor, diligence, fasting, praying and good works, we shall be yet void of real sanctification, destitute of those humble, gracious tempers which accompany a clear view of the cross.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Seafood		Soups/stews, Fish/shellf, Potatoes	4	Servings

INGREDIENTS

2	lg	Onions, diced
1		Bell pepper, diced
2	lg	Potatoes, peeled & cubed
6	oz	Bacon, cut in 1/4" dice
1		15 oz. can tomato puree
1		8 oz. bottle clam juice
1		8 oz. can diced tomatoes in
		Juice
2	lb	Conch or clams, diced (see
		Note)
1	tb	Salt
1	tb	Thyme, use fresh if
		Available
2	ts	Black pepper
1		Bay leaf, crushed
2	oz	Hot sauce or salsa (see
		Note)
1		Jalapeno pepper, finely
		Diced

INSTRUCTIONS

Saute bacon until soft-cooked; add green peppers and onion to skillet and
saute to al dente stage. Place in a large pot and add tomato puree, diced
tomatoes, clam juice, salt, pepper, bay leaf, thyme, potatoes, jalapeno,
hot sauce, and conch.  Bring to a low boil for 15 minutes, then simmer for
1 hour.  To hold until serving time, cool to room temp- erature and
refrigerate.
NOTE:  At McT's, the diced conch meat is marinated overnight in papaya
juice to tenderize it.  The papaya juice can be rinsed off with a little
left in to give a slight sweet flavor to the chowder. NOTE: The resaurant
uses Pico Pica hot sauce, usually only available to the trade, but La
Victoria hot salsa, which is more available, may be substituted, Buchholz
says.
From McT's Shrimp House and Tavern, 1523 Periwinkle Way, Sanibel Island,
FL.  General Manager Ron Buchholz figured out a home-size version of McT's
Conch Chowder.  Recipe supplied by Lillian Austin, former Food Editor of
the Ft. Myers News Press from a cookbook she had. From: Michael Hackmann
Date: 16 Oct 96
Posted to MM-Recipes Digest V4 #100 by BobbieB1@aol.com on Apr 11, 1997

A Message from our Provider:

“There’s a limit to God’s patience”