Whether you pronounce it “konk” or “conch”, this oceanic delight is a treasured staple throughout Bahamian cuisine — often prepared in a variety of ways using various methods. The large sea snail is a delicacy, most notably known to be eaten raw in salads or cooked in fritters and chowders. Its taste and texture resembles that of calamari, especially when fried.
Nonetheless, one such way that happens to be my favorite is conch chowder. A slow simmered tomato-based soup, with a medley of root vegetables, aromatics and tenderized conch.
From "New England Clam" to "Lobster Corn", chowders are rich, hearty soups usually split into two categories — cream-based and tomato-based. Though there are many variations, they are typically made with some form of seafood, accompanied by potatoes, carrots and fresh herbs.
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CONCH CHOWDER 101
Conch: As explained above, conch is a staple in the realm of Bahamian cuisine and is often at the core of many native dishes. Naturally, conch has a tough almost chewy