Conch Chowder

3/4 lb. diced conche
1/2 lb. salt pork
6 clove chopped garlic
1 sm. jalapeno pepper, diced
2 c. carrots, sliced
2 c. celery, sliced
2 c. onion, chopped
2 c. potatoes, chopped
1 c. okra
1 lg. can tomato puree
2 sm. cans V 8 juice
Salt and pepper to taste


Steam conche 45 minutes, reserving liquid. Saute salt pork, onions and garlic, pepper with conche until all are tender. To stock pot add liquid from conche, tomato puree, v 8 and 2 quarts water. Add conche, pork and vegetables, cook until vegetables are tender, adding okra 20 minutes before serving. Serve with crackers or crusty bread.