Ingredients

• 1 tablespoon olive oil (or canola oil)
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 large carrots, chopped
• 1 red pepper, seeded and chopped
• 1 medium potato, peeled and chopped (Sweet Potato or Yucca is good)
• 1 teaspoon dried thyme (or 6 sprigs of fresh)
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground allspice
• 3 bay leaves
• 1 (16 ounce) can chopped tomatoes
• 1 (16 ounce) can clam juice
• 2 cups cold water
• 1 lb conch, defrosted (chopped frozen,, or 16 oz chopped clams with liquid)
• 1 tablespoon red wine vinegar (or 1 tbsp malt)
• 6 sprigs parsley, chopped
• 4 scallions, minced
• salt
• cayenne pepper

Instructions

1. Heat the oil in a large sauce pot over medium heat. Saute the onion, celery, carrots, red pepper, potato, thyme, red chili flakes, allspice, and bay leaves for 5 minutes, until they began to soften.

2. Add the tomatoes, clam juice, and cold water. Bring to a boil and immediately lower to a simmer.

3. If using defrosted conch meat, add now and cook for 35 minutes, uncovered. Then add the malt or red wine vinegar, parsley, scallions, salt, and cayenne pepper, and simmer 5 minutes.

4. If using chopped clams, add now along with the malt or red wine vinegar, parsley, scallions, salt, and cayenne pepper, and simmer 5 minutes longer.