Who Loves “Scungilli In A Can?”
Well I do of course, because when I was shopping in a great New York Italian deli, I found this one and bought it!
Oh, and just so you know:
A conch is a type of large sea snail, often with a spiral shell, known for its edible meat and use as a trumpet-like instrument.
I found this recipe online – so thank you to the brilliant Chefs at Allrecipes.com – a great place for insight and recipes. I adapted it a bit for my own tastes.
OK, let’s cook conch!
Ingredients
1 pound conch meat
1⁄4 stick butter
1 carrot, diced + lots of diced garlic
1 stalk celery, diced + one cubed potato
1 cup roasted corn kernels + 1 quart chicken or fish stock
2 tbl. of Outerbridge’s Sherry Pepper sauce + 1 can green olives
1 cup half-and-half + one bunch cilantro
1 (14 ounce) can unsweetened coconut milk
I sautéed the garlic, celery and carrot first in butter for a richer flavor, then added diced potato, and finally the chopped cooked bacon. Now, it was time to add the roasted corn, conch, tomatoes, tomato paste, chicken stock and sherry pepper sauce!
Here’s a video showing what happened next:
After all of the rest of the ingredients were added, I simmered it for a half hour, then it was just a matter of plating it…I cooked some white rice to use as well as a base and here’s how I finished it:
And her you go! I love green olives but you can leave them out…the Scungilli is really the star: using it raw from he can and simmering for a half hour kept it soft and just chewy enough…
So, perfect, right?
Well. except there is another step that gives it an entirely new taste! Here’s what happened when I added one more ingredient: coconut milk!
Adding the coconut milk, then more chopped cilantro, gave it a very creamy, nutty flavor and was also delicious!
I really enjoyed the coconut flavor infused in this conch chowder…so there are two different ways to serve the dish! You can also serve it one way the first night, then again as a leftover the next night with a new flavor profile!
I also make this chowder with fish and rum!
This is the original, boozy Bermuda fish chowder I made – which I love!
See that recipe here – and have the Rum ready!
I first had the Outerbridge’s Sherry Pepper sauce in Bermuda and was hooked…iin fact, I love Bermuda! Click here for a tour of the island!
So this all started here:
I bought this massive can of Scungilli at the same place I bought this:
This sandwich was part of my “oldest food in New York” series…see what I bought and how it tasted by reading my review here!
Growing up in Seattle, I ate a lot of seafood, and I enjoy cooking with it as well, as you can see here with these fish tacos:
These are also delicious and easy, and you can see the entire recipe by clicking on my story here:
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Categories: 52 In 22!, Bacon, Bite Eat Swallow, Bite! Eat! Repeat!, Chef memoirs, Cookbooks, Eat This!, Food, Food Travel, Food Writing, Recipes, Travel, Wacky Food, World's Wildest Food
Bite! Eat! Repeat! 
This looks delicious! I sampled many bowls of Bermuda fish chowder or stew on our trips to that beautiful island, and loved them all. I have never seen conch sold in cans, how amazing! I’ve developed my own version and I usually use crab or a white fish, always laced with Outerbridges!
Yes, I use Tilapia usually, but I love conch, so when I can get a large can like this, I make a big batch and eat it for days….and I love Outerbridge’s – ordered it delivered to me from their online store! Thanks for the comment!
Coconut milk seems like a perfect addition to the chowder. I have no idea what Outerbridges is!!!
Went and talked to Mr Google before coming on line – no tinned conch from the States here and none to buy locally but a lot of promises from Japan – must take a look 🙂 ! Am not a big soup eater but do like the look of this and the ‘boozy Bermuda chowder’ is also asking to be looked at! Thanks . . .
You can always use regular fish as well…thanks for the comments, great to hear from you!
No chance of getting scungilli here had to google Outerbridges and again not here choices are Amazon and Ubuy however if they deliver here the cost would be outrageous…but I have learnt something today which is good…and if I come across it then I know where to look for the recipe it looks delicious , John 🙂
I think the sherry pepper sauce is easily replicated…add a touch of Rum and boom! Thanks for the note, we are about to have all of our prices going through the roof here in the US due to disastrous tariff plans…
Thanks for the tip, John and yes that is what we are hearing about prices in the US and around the world I don’t think any of us are immune we are all at the mercy of devious politicians 🙂
I have never eaten a conch, so not sure about this meal. If you cooked it for me, I would try it, but very much doubt I would go out of my way to source the ingredients and prepare it myself.
Best wishes, Pete.
It’s a unique flavor…a bit like a cooked sea snail or escargot