Conch chowder

Directions

1. Cut the conch into 1/2 inch pieces and place in a bowl.

2. Add the lime juice and tomato sauce and mix well; set aside to marinate.

3. In a large stew pot, cook the bacon until browned. Pour off the fat.

4. Add the olive oil, onion, celery, garlic, green pepper, and hot pepper.

5. Cook over medium-low heat until very lightly browned.

6. Add the tomatoes and cook for 1 minute.

7. Add the rum, potatoes, conch mixture, bay leaf, and thyme.

8. Bring to a boil, and then simmer for about 1 hour.

9. Potatoes should be tender. Discard bay leaf. Stir in the hot sauce and season with salt and pepper to taste.

10. To serve, sprinkle with fresh cilantro.

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