Conch Chowder With Saffron, Coconut, And Orange

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Wolfgang Puck


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1/4 cup olive oil

1 Scotch bonnet chili, seeded and minced

6 shallots, peeled and thinly sliced

4 cloves garlic, peeled and thinly sliced

12 small clams, scrubbed

12 mussels, debearded and scrubbed

1 whole star anise

1 tablespoon cracked black peppercorns

3 cups freshly squeezed orange juice

2 teaspoons saffron threads

4 cups heavy cream

1 cup canned coconut milk

6 new potatoes (about 1 pound), scrubbed and diced

1/2 cup olive oil

2 ounces (about 1/2 cup) diced smoked slab bacon

1 poblano chili, seeded and minced

2/3 cup fresh corn kernels (from about 1 ear)

1/2 red onion, peeled and diced

2 large carrots, diced

1/2 fennel bulb, cored and diced

2 celery stalks, diced

1 red bell pepper, seeded and diced

1/4 cup roughly chopped cilantro leaves

2 bay leaves, broken into pieces


Freshly ground black pepper

12 ounces cleaned conch, thinly sliced and lightly pounded until tender

1/4 cup flour

2 cups panko crumbs (available in Asian and specialty food markets)

2 large eggs, lightly beaten

1 1/2 tablespoons half-and-half

3/4 cup peanut oil

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