by Ryan Kowalski
I came across Maryland Conch at the Maine Avenue Fish Market. They were $1 each whole. I had never cleaned them, but have had experience working with conch in Miami, and ate them on trips to the Caribbean.
I decided to make a Bahamian-style chowder, which contains no cream. The conch is extracted from the shell by hitting the top crown with the back of a hammer and using an oyster knife to release the muscle, then pulling it out from the other side. It is cleaned and diced, and cooked with onion, celery, green pepper, potato, garlic, tomato, clam juice and beer.
Conch is similar to octopus or calamari in that it will become tender if cooked long or very quickly, hence, appropriately prepared in the slow-simmered soup.
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