Recipe

Mead By Euell Gibbons Recipe

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Ingredients

Directions

Step #1 Saute bacon until soft-cooked; add green peppers & onion to skillet & saute to al dente stage.
Step #2 place this in a large pot & add tomato puree, potatoes, salt, sliced tomatoes, thyme, pepper, jalapeno, hot sauce, clam juice, bay leaf, & conch.
Step #3 Bring to a low boil for 15 mins, then simmer for 1 hr.
Step #4 To hold until serving time, cool to room temp- erature & put in the fridge.
Step #5 NOTE: At McT's, the sliced conch meat is marinated overnight in papaya juice to tenderize it.
Step #6 The papaya juice can be rinsed off with a little left in to give a slight sweet flavor to the chowder.
Step #7 NOTE: The resaurant uses Pico Pica hot sauce, usually only available to the trade, which is more available, may be substituted, but La Victoria hot salsa, Buchholz says.
Step #8 From McT's Shrimp House & Tavern, Sanibel Island, 1523 Periwinkle Way, FL.
Step #9 General Manager Ron Buchholz figured out a home-size version of McT's Conch Chowder.
Step #10 Recipe supplied by Lillian Austin, former Food Editor of the Ft.
Step #11 Myers News Press from a cookbook she had.
Step #12 --.
Enjoy the MEAD BY EUELL GIBBONS recipe