Lambie (Conch) Chowder
To prepare lambie/conchs:
1. Wash in lots of water, squeeze the juice of one lime onto it, cover in water. Place lambie on chopping board.
2. Remove skin by cutting off with a knife or tearing it away from the body of the lambie, this is an easy process.
3. You want to remove all the dark and orange coloured skin.
4. Place into more cool water with lime juice.
5. Cut into three-inch pieces and pound until the flesh is about 1/4-inch to 1/8-inch thick.
6. Now chop finely and use in your favourite recipe
Ingredients:
1 lb lambie or conchs, skin removed, pounded and chopped
1 tbs vegetable oil
1 small onion
1 tbs celery, chopped
1/2 hot pepper, chopped
1/2 sweet bell pepper, seeded and chopped
2 cloves garlic
1 potato, peeled and cubed
1 small carrot, chopped
3 cups water
1/2 cup coconut milk
1/2 cup evaporated milk
1/2 tsp saffron powder
1/4 tsp each Allspice, and nutmeg
Method:
Heat oil in a saucepan, add onion, celery, peppers, and garlic, stir to combine cook for about 3 to 4 minutes, add potato and carrot, stir to combine. Combine water with coconut milk and milk, saffron powder and nutmeg and allspice. Add to saucepan and bring to a boil, add lambie and cook until almost boiling, season with salt and black pepper, cover and simmer for 30 minutes until potato is tender. Serves four.
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