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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