Once upon a time, milk and harbour conch proliferated in Hamilton Harbour. That was before regular cruise ship arrivals. Today, conch are among many protected species in Bermuda. However, you can occasionally get your hands on imported conch. If you aren’t so lucky, substitute with any other of your favour shellfish like shrimp or clams.

1 lb queen conch (thawed), tenderised by smacking with meat mallet, chopped
3 cups clam broth
2 cups water
1 cup dry white wine
1 large onion, chopped
4 tomatoes, blanched, peeled, seeded and chopped
4 ribs of celery, chopped
2 carrots, chopped
2 bell peppers (one red and one green) deseeded, chopped
1 large potato diced
2 tbs parsley, chopped
2 tbs fresh thyme, chopped
1 cup of heavy cream
salt and white pepper to taste
3 tbs Gosling’s Black Seal Rum
sherry peppers sauce

In a heavy-bottomed pot large enough to hold all the ingredients, simmer the conch in the clam juice and water for an hour. Add the wine, onions, tomatoes, celery, carrots, potatoes, parsley and peppers and simmer another hour. Add thyme, heavy cream, Gosling’s Black Seal Rum, salt and white pepper to taste. Before serving, add a few dashes of sherry peppers sauce.