Current weather

  • Overcast, light rain
  • 54°
    Overcast, light rain

¼ pound bacon, cut into ¼-inch pieces

1 large Spanish onion, peeled and diced

2 cups diced celery

2 cups diced carrots

1 green bell pepper, seeded, ribbed and diced

1 (28-ounce) can tomatoes

2 quarts clam broth

1 pound conch meat, pounded and diced*

10 small new potatoes, scrubbed and quartered

1 tablespoon dried thyme leaves

Pinch dried red pepper flakes

Salt and fresh ground black pepper to taste

In a large kettle or Dutch oven, cook the bacon over medium-high heat until almost crisp. Remove the bacon with a slotted spoon and set aside. Add the onion, celery, carrots and green pepper cooking until vegetables are soft, but not browned. Crush the tomatoes with your hands and add to pot with clam juice, potatoes, thyme and red pepper flakes. Bring to a boil; add the conch and simmer for 25 to 30 minutes. Add bacon back into pot; adjusting seasoning with salt and pepper to taste.

Makes 6 to 8 servings.

  • Comment



Please Note: You may have disabled JavaScript and/or CSS. Although this news content will be accessible, certain functionality is unavailable.

Skip to News

« back

next »

  • title
  • title
  • title
My Gallery


  • 150 Trading Bay Rd, Kenai, AK 99611
  • Switchboard: 907-283-7551
  • Circulation and Delivery: 907-283-3584
  • Newsroom Fax: 907-283-3299
  • Business Fax: 907-283-3299
  • Accounts Receivable: 907-335-1257
  • View the Staff Directory
  • or Send feedback