Roy's Conch Chowder With Spicy Sausage Garnish Serves 12

• 4 pounds conch, trimmed, chopped, tenderized
• 3 pounds spicy sausage, for garnish
• 6 large onions, finely chopped
• 6 cloves garlic, minced
• 6 tablespoons olive oil
• 2 chili peppers, seeded and finely chopped
• 3 green bell pepper, cored, seeded and finely chopped
• 3 red bell pepper, cored, seeded and finely chopped
• 6 ribs celery, finely chopped
• 4 carrots, peeled and finely chopped
• 4 cans whole peeled tomatoes
• 6 potatoes, peeled and cut into small cubes
• 4 cups freshly shucked corn (or 2 lbs. frozen super sweet corn)
• 2 bay leaves
• 6 oz lime juice
• Hot sauce to taste
• Black pepper to taste

Place conch in a bowl with lime juice and 2 tablespoons hot sauce, set aside to marinate.

In a large stock pot heat oil, add celery and carrots and cook over medium high heat for 10 minutes. Add onions and peppers and continue cooking until all are lightly browned. Add garlic and cook for two more minutes.

Add the tomatoes, potatoes, bay leaves and bring to a boil. Turn down heat and simmer for about 45 minutes. Potatoes should be tender.

While simmering, grill sausage until well cooked. Cool, cut into 1/4 inch dice.

Remove and discard bay leaf, add corn and conch and continue to simmer for 15 minutes. Chowder is ready to be served. Ladle into bowl, garnish with cubed sausage.

Depending on the moisture content of the tomatoes and how thick of a chowder you like, you may thin the chowder by adding more tomato/clamato juice.