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Ingredients Edit

Directions Edit

  1. Boil potatoes until al dente.
  2. Reserve water.
  3. Sweat vegetables until tender.
  4. Add conch and saute 10 minutes.
  5. Deglaze with sherry, clam base, and seasonings.
  6. Add 6 cups of reserved water, potatoes, and remaining liquid.
  7. Bring to a boil and remove from heat.
  8. To serve, bring to boil, add a touch of cream (for color), tighten with a simple roux, remove from heat, and finish with sherry as necessary.
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