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1 lb. Salt Pork
3 Large cloves of garlic
1 lb. Conch
2 Bay leaves
8 - 10 Medium Potatoes
1oz. lime juice
2 16 oz. cans of beer
Salt
2 large onions
Pepper
1 Large can tomato paste
3 28 oz. Cans whole tomatoes
First, cut your salt pork into ½” cubes and fry until brown. Meanwhile, put your tomatoes, tomato paste, bay leaves, salt, pepper,lime juice, and beer into a large pot. Then put pot on large burner, over medium heat. Peel and slice garlic and add to salt pork. When the salt pork is brown, pour all contents of skillet into pot with all other ingredients. Wash and scrub potatoes, dice into small cubes, and let stand in ice water,until chowder mixture has cooked for 2 hours, stirring occasionally to prevent scorching.
Pour ice water off potatoes, then add potatoes to chowder, and cook for another 45 minutes.
While chowder is cooking, clean and grind conch, this tenderizes the conch. Refrigerate immediately to prevent spoilage. When potatoes have cooked for 45 minutes, add conch and cook for another 30 minutes. I’m told that this is one of those dishes that is always better the next day...the only problem is I’ve never had any left the next day. THIS REALLY IS A PIRATE’S RECIPE
HANDED DOWN THROUGH FIVE GENERATIONS.
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