Garlic Conch Recipe (Haitian-Inspired)
You’ve had Creole Conch. You’ve had Fried Conch. But have you ever tried Garlic Conch? If not, my friend, you’re in for a ride straight to flavor town—Caribbean edition.
This Garlic Conch recipe is one I only share with friends I truly value. Lucky for you, I consider all my readers family—especially the ones bold enough to cook something different and drool-worthy.
We’re talking buttery, garlicky conch goodness, kissed with fresh herbs, a splash of lemon, and just the right amount of heat if you dare. It’s simple, it’s flavorful, and it’ll make your taste buds dance like it’s Carnival in the islands.
Why You’ll Love This Garlic Conch Recipe
Because who says conch only belongs in spicy tomato sauce or deep-fried at a beach shack? This recipe proves you can switch things up and still honor those bold Caribbean flavors. Here’s why this version deserves a permanent spot in your kitchen:
- Bursting with fresh herbs and spices
- Super easy to prep with just a handful of ingredients
- Can be an elegant appetizer or a satisfying main
- Pairs like a dream with warm bread or root veggies (or both… live your best life)
Seriously, the first time I made this dish, all I could think was: “Where is my warm baguette and wine?” It’s one of those meals that makes you pause mid-bite and say, “Yup, I did that.”
What is Conch, Anyway?
Conch (aka Lambi in Haiti) is a type of sea snail commonly used throughout the Caribbean. You’ll find it raw in salads, fried into fritters, or simmered in spicy broths. In Haiti, we love it in rich Creole stews, but today we’re giving it a buttery, garlicky twist.
And fun fact: If you ever find yourself in Turks and Caicos, don’t miss the Conch Farm! I visited years ago and was blown away by what I learned. Definitely worth the trip if you’re a foodie or ocean nerd like me.
Health Spotlight: Garlic Power
Can we take a moment to appreciate the real MVP in this dish? That’s right—garlic.
Besides making your kitchen smell like heaven, garlic is:
- A cold-fighting warrior
- Great for heart health
- Bone-friendly
- Full of detoxifying properties
It’s also a flavor bomb that adds depth to just about everything. So go ahead, double the garlic if you’re feeling bold—I won’t judge.
Ingredient Breakdown: What You’ll Need and Why
Let’s take a quick dive into the stars of this garlicky seafood show and why each one matters:
- Conch (Lambi): The meaty, slightly sweet seafood base. It’s tender when cooked right and holds flavor like a champ. You can usually find it at Caribbean, Latin, or seafood markets.
- Bouquet Garni: A classic herb bundle—typically parsley, thyme, and scallion. This trio brings earthy, aromatic depth to the broth while the conch simmers.
- Lemon Juice: Brightens and tenderizes the conch. It’s also a great natural flavor enhancer.
- Garlic Cloves: The main character! Garlic is sautéed in butter to release all its magical flavor—and with 8 cloves, you know it means business.
- Unsalted Butter: Rich, creamy, and perfect for carrying the garlic flavor without overpowering the dish. Use unsalted so you can control your salt levels.
- Chopped Fresh Parsley: Adds a fresh, green finish to balance the richness of the butter and garlic.
- Salt & Pepper: Basic, but essential for seasoning every layer just right.
- Crushed or Chopped Hot Pepper (Optional): Add a little heat if you like things spicy. Remove seeds for flavor without fire.
Tips & Notes
- Garlic Conch is best served fresh and hot.
- Leftovers? Refrigerate and enjoy within 2–3 days. It doesn’t freeze well, so don’t even try.
- Adjust the heat to your taste, but remember: it’s garlic’s time to shine here.
Final Thoughts
This isn’t just a recipe. It’s an experience. A buttery, garlicky, herb-infused love letter to the sea.
So, whether you’re cooking for yourself, your partner, or a group of seafood skeptics—serve this up and watch them turn into believers. Life’s too short not to try something new and delicious.
Let me know if you make it! Tag @CaribbeanGreenLiving or @noubesscaribbean so I can swoon over your conch creations.
Sources:
- https://authoritynutrition.com/11-proven-health-benefits-of-garlic/
- https://en.wikipedia.org/wiki/Conch
Garlic Conch, simple to make, tasty and enticing
Ingredients
- 1 pound conch about 4 large pieces
- 1 bouquet garni parsley, thyme, scallion
- Juice of 1 lemon
- 8 garlic cloves
- 2 sticks butter
- 1 tablespoon chopped parsley
- Salt and pepper to taste
- Crushed hot pepper or regular chopped hot pepper, optional
Instructions
Clean the Conch
- Give it a good wash with lemon and water, then rinse well and drain water.
Cook It Low and Slow
- In a pressure cooker, add your conch, 2 crushed garlic cloves, bouquet garni, lemon juice, and enough water to cover. Cook for about 45 minutes on low. Let it cool in the pot with the lid on.
Get Saucy
- Drain and cube the conch. In a heavy-bottomed pan, melt the butter, toss in the remaining crushed garlic, add the cubed conch, chopped parsley, salt, pepper, and optional hot pepper. Let it all simmer for a few minutes.
Serve and Savor
- Spoon into a serving dish, sprinkle with extra parsley if you’re feeling fancy, and serve immediately with crusty bread, rice, or even roasted root veggies.
Notes
Serving Suggestions
This dish is a showstopper all on its own, but here are a few ideas:- A crusty French baguette to soak up that garlicky butter
- A glass of chilled white wine (or rum punch if you’re going full island mode)
- Lightly sautéed spinach or callaloo
- Boiled plantains or yuca
Tips & Notes
- Garlic Conch is best served fresh and hot.
- Leftovers? Refrigerate and enjoy within 2–3 days. It doesn’t freeze well, so don’t even try.
- Adjust the heat to your taste, but remember: it’s garlic’s time to shine here.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
Originally published March 22, 2016. Updated December 5, 2022; Revised and updated.
Loved this. I’m from the Caribbean and grew up eating conch but never made it for myself. I was so pleased with the results. Yummy and worked well with my keto diet.
Hi Anne-Marie. I am glad that the recipe worked out well for you. Thank you for your support, and please continue to cook with us!
What can I use if I don’t have pressure cooker?
Thanks for your comment. You can use a dutch oven or a heavy pot. The cooking time will be longer but you will have to keep watching the conch so they don’t burn and add warm or hot water when needed (never cold water). Always adjust the spices.
It was amazing!! Thank you
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