4 slices bacon, diced
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 jar (4 ounces) chopped pimientos, drained
1 can (14.5 ounces) diced tomaotes
2 small garlic cloves, minced
2 ribs celery, with leaves, chopped
1 large baking potatoes, peeled and diced
1 tablespoon minced parsley
1 1/2 pounds ground conch meat
1/2 cup dry white wine
5 cups clam juice or seafood broth
1/2 teaspoon finely ground black pepper
a few dashes Tabasco sauce
salt, to taste
2 tablespoons chopped green onions, white and green parts
Cook diced bacon in a heavy 4-quart pot over medium heat until crisp and fat is rendered. Add onion, bell pepper, pimientos, tomatoes, garlic, celery, potatoes and parsley. Cook, stirring frequently, until onion is transparent, about 7 to 9 minutes.
Add the ground conch, wine, clam juice or broth, black pepper, Tabasco sauce and salt. Bring to a boil; reduce heat, cover, and simmer for about 1 1/2 hours, until potatoes have broken down, serving as a thickener for the chowder. Serve hot, garnished chopped green onions.
Makes 4 servings.