Cracked-Hacked Conch Chowder with Saffron, Coconut, and Oranges

Preparation info

  • Yields

    10 8 ounce

    • Difficulty


Appears in

Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About


For the shellfish broth/cream and garnish

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


  1. 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