Islamorada’s favorite spot for celebrating sunset has a laid-back local vibe that inspires you to kick off your flip flops and wiggle your toes in the sand. The food here is tropical casual and includes lots of island specialties like this recipe for their homemade Conch Chowder.
Ingredients
(Yield 3 Quarts)
1 Large Spanish Onion, coarsely chopped
1 Large Bell Pepper, coarsely chopped
1 Large Carrot, coarsely chopped
2 Whole Bay Leaves
2 Tbl Bacon fat
2 Tbl Fresh Chopped Garlic
2 Lbs Conch meat coarsely ground
2 Cups Canned Diced Tomatoes
7 Cups Canned/Bottled Clam Juice
1-3/4 Lbs Potatoes, coarsely chopped
1 Tbl Basil Leaves
2 Tsp Black Pepper
1 Tbl Oregano
1 Tbl Thyme
1 Tbl Cumin
1 Tsp Cayenne Pepper
1-¼ Tsp Salt
1 Tsp Tabasco Sauce
Note: Conch meat can be purchased from most local fish markets. Frozen ground clams can be substituted if conch is not available.
Preparation
In a large sauce pan, combine peppers, onions, carrots, garlic and bacon fat with bay leaves, tomatoes, clam juice and all other spices. Simmer for 45 minutes and then add potatoes and ground conch meat. Continue to simmer until potatoes thicken the chowder.
You can find the Lorelei Restaurant & Cabana Bar at 81924 Overseas Hwy, (MM 82, Bayside) in the heart of Islamorada 305-664-2692; loreleicabanabar.com
