Conch

A large Antillean marine mollusc of the gastropod class, 9 inches to a foot long, with a heavy spiral shell yellow shading to pink inside. The flesh is usually tenderized by pounding, before the mollusc is cooked. It is widely used in island cooking, in soups, stews and salads. The Carib name is Iambi or lambie, and is used in many islands, both French and English. The Spanish name is concha, and the French conque. The English conch is pronounced conk as in the French. No recipes are included in the book since conch is virtually unobtainable outside the Caribbean and there are no suitable substitutes.