Name: Cracked-Hacked Conch Chowder with Saffron, Coconut, and Oranges
Yield: Yields 10 8-ounce portions
Ingredients: 3 cups freshly squeezed orange juice; 1 tablespoon roughly cracked black pepper; 1 star anise; 12 small clams, scrubbed; 12 mussels, scrubbed and de-bearded; 1 quart heavy cream; 4 cloves of garlic, peeled and sliced thinly; 6 shallots, peeled and sliced thinly; 1/4 cup olive oil; 1 cup coconut milk; 1 Scotch bonnet, stem and seeds discarded, minced; 1 scant tablespoon saffron

Preparation info

Yields
10 8 ounce
portions

Difficulty
Medium

Appears in

Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

About

Ingredients

For the shellfish broth/cream and garnish

1/4 cup olive oil
1 Scotch bonnet, stem and seeds discarded, minced
6

Starter
Soup

Method

Heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the Scotch bonnet, shallots, and garlic. Stir. Let vegetables flavor the oil (about 1 minute). Then add the clams, mussels, star anise, and black pepper. Stir. Then add the orange juice and cover the pot. Remove the clams and mussels as they open to a colander set over a bowl to catch the liqu