”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:
CONCH CHOWDER – INGREDIENTS:
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
PREPARATION:
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
007 Under the Mango Tree 
Posted on January 6, 2013
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