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New England Conch Chowder

New England Conch Chowder

Chef Lee Sepaniac | Culinary Specialist, Gourmet Food Group


  • 2 oz Butter
  • 1/2 cup Small Diced Onion
  • 1/2 cup Small Diced Celery
  • 1/4 lb Small diced bacon
  • 8 Tbsp A/P Flour
  • 40 oz Chicken Stock
  • 8 oz. Clam Juice
  • 8 oz. Heavy Cream
  • 1 lb. Idaho Potato, Medium Dice
  • TT Salt and Pepper
  • 2 ea Bay Leaf
  • TT Old Bay Seasoning
  • TT Tabasco
  • 1 lb. Minced Conch
  • 2 Tbsp Parsley, Chopped
  • 2 Tbsp Thyme, Chopped
  • 2 Tbsp Chives, Chopped
  • 1 oz. Meyer Lemon Oil


  1. Sweat the onion and celery with the bacon until translucent. Add the flour and mix thoroughly while cooking the roux for 2-3 minutes
  2. Add the fish stock while whisking until a simmer is achieved. Then add the clam juice and milk. Bring back to a simmer and cook for 30 minutes.
  3. Finish the soup to order with the chopped conch and top with the fresh herbs and drizzle of Meyer Lemon Oil.

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