Conch Stew

Ingredients

• 1 quart conchs, cleaned and beaten
• 1% quarts water
• 2 teaspoons salt
• 3 or 4 cups white potatoes, cut in chunks
• 2 or 3 young green onions (tops and roots)
• 1 slice salt pork, diced or
• 1 tablespoon bacon drippings, or
• 2 slices bacon, diced

Method

1. 1

   Put conchs and water in a gallon pot and bring to boil.

2. 2

   If salt pork is used, add it and turn heat down, cooking slowly for 2.5 to 3 hours or until tender.

3. 3

   Take conchs out of water and cut in small pieces.

4. 4

   Replace in water and add salt and pepper.

5. 5

   Add potatoes, onions, and bacon or bacon drippings (if you did not use pork).

6. 6

   Cook about 15 minutes.

7. 7

   Make 5 or 6 small corn meal dumplings and place in pot.

8. 8

   Continue cooking for 20 minutes.

9. 9

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 33. The excerpt below is the record exactly as published.

CONCH STEW 1 quart conchs, cleaned and beaten 2 or 3 young green onions (tops 1% quarts water and roots) 2 teaspoons salt 1 slice salt pork, diced or 3 or 4 cups white potatoes, 1 tablespoon bacon drippings, or cut in chunks 2 slices bacon, diced

Cook this with the app: pantry check, scaling, and the assistant.