Ingredients
Shellfish cream and garnish:
- 1/4 cup olive oil
- 1 Scotch bonnet chile, stem and seeds discarded, minced
- 6 shallots, peeled and sliced thinly
- 4 cloves garlic, peeled and thinly sliced
- 12 small clams, scrubbed
- 12 mussels, scrubbed and debearded
- 1 star anise
- 1 tablespoon roughly cracked black pepper
- 3 cups freshly squeezed orange juice
- 1 scant tablespoon saffron
- 1 quart heavy cream
- 1 cup coconut milk
Vegetable Garnish:
- 6 new potatoes, scrubbed and diced medium
- 2 ounces smoked slab bacon, rind removed
- 1/2 cup pure olive oil
- 3 tablespoons butter
- 4 cloves garlic, sliced thinly
- 1 poblano chile, stem and seeds discarded, minced
- 1/2 red onion, peeled and diced medium
- 2 large carrots, peeled and diced medium
- 1/2 bulb fennel, cored and diced medium
- 2 celery stalks, cleaned and diced medium
- 1 red bell pepper, stem and seeds discarded, diced medium
- 1 cup sweet corn kernels
- Kosher salt and freshly cracked black pepper
- 1/2 cup roughly chopped cilantro leaves
- 2 bay leaves, broken
Conch:
- 3/4 pound cleaned, pounded conch
- Kosher salt and freshly cracked black pepper
- 1/4 cup all-purpose flour
- 2 eggs, beaten with 4 teaspoons half-and-half
- 1 1/2 cups panko crumbs (Japanese)
- Canola oil, to saute the conch
- Orange sections, for garnish
- Cilantro sprigs, for garnish
- Toasted coconut, for garnish
Description
Food Network Invites You To Try This Creamy Cracked Conch Chowder With Saffron, Coconut, And Oranges Recipe.
Food Network
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