Jessica
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Conch, how do you make it?Okay, almost a year ago, my fish monger (who is no longer there) are the grocery store asked me if i've ever had conch. You know, those really pretty, big sea shells that you hold up to your ear and hear the ocean? 
Well, I thought he said to fry them up in butter with garlic & onion, or something, I can't remember. 
I haven't been able to find conch anywhere!!! 
Well, low and behold, I was at VRichards in Brookfield, a ritzy, upscale, small grocery and they had a container of them, and my husband made me buy them, because, well, i've been looking for them forever. 
Are they usually cooked/in a can/tin?
What do you do with them?
I mean, eating wise. 
Thank you!!!!!!!!!!! 
Jessica
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Valcan
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Hi,
I found this recipe online and made some low carb adaptations:
Coconut Conch Chowder
INGREDIENTS
* 1 pound conch meat
* 1/4 cup butter, divided
* 2 green onions, chopped
* 1 stalk celery, diced
* 1 small red bell pepper, diced
* 1 quart cream milk (half cream, half water)
* 1 (14 ounce) can unsweetened coconut milk
* 2 cups fish stock
* 1 1/2 tablespoons grated fresh ginger root
* salt and pepper to taste
* 1 1/2 teaspoons hot sauce
* 1 bunch fresh cilantro, chopped
DIRECTIONS
1. Place conch meat in a pot with enough water to cover, and bring to a boil. Cook 15 minutes. Drain, and finely chop in a food processor.
2. Melt 2 tablespoons butter in a skillet over medium heat, and mix in the green onions, celery, red pepper. Cook and stir 5 minutes.
3. Melt remaining 2 tablespoons butter in a large pot. Pour in the cream misture, coconut milk, and fish stock. Mix in the ginger, and season with salt and pepper. Stir the conch and vegetables into the pot. Bring to a boil, reduce heat to low, and simmer 15 minutes. Mix in the hot sauce and cilantro. Continue cooking 15 minutes, or to desired consistency.
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Jessica
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Wow, thank you so much for your hard work! It sounds great!
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