French Conch Stew Recipe

Serves/Makes: 4 - 6 servings


  • 10 conchs (sea snails), about 2 pounds
  • 3/4 cup fresh lime or lemon juice
  • 3 tablespoons olive oil
  • 2 ounces salt pork, with the rind removed, cut into 1/2-inch dice
  • 1 bouquet garni, made of 4 sprigs parsley, 1 sprig thyme, 1 sprig celery leaves, 2 or 3 basil leaves, 1 whole fresh chili, and 1 bay leaf, tied together in a square of cheesecloth
  • 2 garlic cloves
  • 2 scallions, chopped, including 2 inches of green tops
  • 1/8 teaspoon ground cinnamon, optional
  • Salt and freshly ground pepper
  • Cooked white rice
How to cook French Conch Stew:
  • Extract meat from conchs, clean and grind in a meat grinder.
  • Put the conchs to marinate for several hours in 1/2 cup of the lime or lemon juice. Drain the conchs, rinse them and beat them thoroughly with a mallet to tenderize them. Cut the conchs into 1/2-inch pieces and put them in a heavy saucepan.
  • Cover the pieces with water, bring to a boil, reduce the heat, cover the pot with a lid, and simmer the conch until tender - about 1 1/2 hours. During the last half hour, set the lid ajar to reduce the liquid.
  • Heat the olive oil in a heavy casserole. Add the salt pork, garlic, scallions, cinnamon - if using - and salt and pepper to taste.
  • Stew gently for 5 minutes, then add the conch pieces and their cooking liquid, and the bouquet garni.
  • Cover and simmer for 15 minutes. Remove and discard the bouquet garni, add the remaining lemon or lime juice and serve the French Conch Stew accompanied by cooked white rice.


The French Conch Stew recipe easy to cook and so good!


A Conch (Konk) is a common name which is applied to a number of different species of medium-sized to large sea snails. Second in popularity only to the escargot for edible snails, the "meat" of the conch is used as food, either eaten raw, as in salads, or cooked, as in fritters, chowders, gumbos, and burgers.

In Guadeloupe* the stew may be thickened with a roux made of 1 tablespoon flour mixed with 1 tablespoon of butter. The dish also may be turned into Conch with Rice - Lambi au Riz - by adding enough water to the conch cooking liquid to make 2 cups, and adding 1 cup of white rice to the casserole with the conch. Cook, covered, for 20 to 30 minutes, or until the rice is tender.

*Guadeloupe is an archipelago located in the Leeward Islands, in the Lesser Antilles (South America). Guadeloupe is one of the twenty-six regions of France.

This recipe for French Conch Stew serves/makes: 4 - 6 servings

The French Conch Stew recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Snails (more Snails recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)
Cuisine: French (more French recipes)

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