Conch Chowder

Posted on January 6, 2013


Domino lunch by the pool”It just so happens that I like conch chowder,” says James Bond lunching by the pool in Coral Harbour.
The film is of course ”Thunderball” and Bond has just met Domino Derval. She makes a remark about all his questions and his change of tactics is to have her taste his Conch Chowder.

”You read the wrong books, Mr Bond”, she replies.
”About conch chowder?”
”Being an aphrodisiac.”

A Chowder is a vegetable or seafood soup/stew which has its origins in New England, USA. Probably traditional fisherman’s food the Chowder is no a part of the real American Cuisine, although it is also popular in Canada. The first recorded recipe was published in the Boston Evening Post in 1751.  The most common chowder is served with clams, but it is made vegetarian with corn and potatoes.
In the Caribbean kitchen however conch (types of seafood snails) is the main ingredient. And the Conch Chowder is a local speciality. Which, naturally Bond is well aware of.

To make your own Conch Chowder, follow this recipe from the Bahama Breeze Island Grille website:


Olive Oil – 2 Tbsp

Conch Meat, chopped – 1 pound

Garlic – 2 Tbsp

Onions, diced ½” – 1 ½ cups

Celery, diced ½” – ½ cup

Tomato paste – 3 Tbsp

Chicken Broth – 1 quart

Thyme, fresh – 2 tsp

Oregano, fresh – 1 tsp

Carrots, diced ½” – ½ cup

Clam juice – 2 cups

Potatoes, diced 1 – ½ cups

Tomatoes, diced 1 – ½ cups

Salt and Pepper to taste


Place the oil in a pot and heat until very hot.

Add the conch meat and sear for 1 to 2 minutes.

Add the garlic, onions, celery, carrots, and potatoes and sauté for 2 minutes.

Add all the remaining ingredients, mix well and bring to a boil.

Simmer until the potatoes are tender.

Adjust seasoning with salt and pepper to taste.

Serve hot with croutons or crackers

Posted in: Thunderball