Conch Chowder courtesy of the Pier House Resort and Caribbean Spa

DIRECTIONS:
1. PREHEAT SKILLET UNTIL IT IS HOT, ADD WHOLE BUTTER AND ALLOW  IT TO MELT BEING CAREFUL NOT TO BURN BUTTER.
2. ADD DICED ONION, DICED CELERY AND CHOPPED GARLIC LIGHTLY BROWN IN MELTED BUTTER.
3. ADD GROUND CONCH AND COOK THROUGHLY FOR 2O MINUTES, ADD THE FLOUR AND STIR TO CREATE A THICK HEAVY PASTE.
4. COOK OVER MEDIUM HEAT UNTIL VEGETABLES AND CONCH ARE BROWN AND WELL INCORPORATED ABOUT 5-6 MINUTES.
5. STIR IN THYME,BAY LEAVES,BLACK PEPPER AND TABASCO INCREASE HEAT TO HIGH AND COOK FOR 1 MINUTE, STIR IN CLAM JUICE AND BRING TO BOIL.
6. STIR IN SHERRY AND ALLOW MIXTURE TO SLOW BOIL.
7. REDUCE HEAT AND SIMMER UNCOVERED FOR 30 MINUTES.
8. STIR WELL UNTIL THICK PASTE COMPLETELY DISOLVES AND MIXTURE IS WELL LIQUIFIED, ADD DICED POTATOES AND ALLOW TO THE COOK UNTIL FORK TENDER.
9. REMOVE FROM HEAT, ADD HEAVY CREAM AND SEASON TO TASTE.