Instructions: Boil potatoes until al dente. Reserve water.

Sweat vegetables until tender. Add conch and saute 10 minutes. Deglaze with sherry, clam base, and seasonings. Add 6 cups of reserved water, potatoes, and remaining liquid. Bring to a boil and remove from heat.

To serve, bring to boil, add a touch of cream (for color), tighten with a simple roux, remove from heat, and finish with sherry as necessary.

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