by Arlette Fontaine Miller
(Albuquerque, NM)

This was handed down to me by my mother, the late Eddie May Fontaine. She made a tasty guava shell pie! We grew our own guavas in the Redlands.

But this recipe is from Florida Keys Cooking, published in 1946 by Patricia Antman.

3 ground up conchs
1 large onion
1 clove garlic
1 sweet pepper
1 can tomato sauce
1 lb potatoes

Cover conch meat with water and let them boil about one half hour. Cut up onion and add to conch with garlic, sweet pepper and tomato sauce. Dice potatoes and add to chowder, adding 3 more cups of water. Add salt and pepper to taste. Simmer until potatoes are cooked.

Editor says: Arlette, thanks so much for this recipe. I love conch chowder, and used to be able to find conch whenever I wanted in my local Florida grocery stores. Not so much anymore, but when I see some I buy it. Good recipe, I will try it next time I have that conch craving.

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