How to Clean a Conch

Conch is a large marine snail with a beautiful shell. Conch dishes are considered an island delicacy. Follow these steps to learn how to kill and clean a conch so that you can use it to prepare your favorite recipe.

Things You'll Need

• Hammer
• Paring knife

Instructions

Kill and Remove From Shell

1. Find the spot on the conch shell that is on the side, between the 3rd and 4th spiral from the center. Use a hammer to make a hole about 2 inches long and ¼ inch wide in this spot.

2. Insert a knife into the hole. Feel the hard abductor muscle and cut through it. This will effectively kill the conch. If you feel soft material, do Step 1 again.

3. Grab the conch's claw and pull the meat out of the shell's large opening.

Clean the Conch

1. Take the black claw and cut all black and white viscera away until you are left with only clean gray and white muscle.

2. Place the conch body with the eyes face up and cut off the projection above the eyes and the proboscis.

3. Cut out the esophagus that lays under the skin from the proboscis to the ragged edge of the muscle.

4. Find the intestine, which is a dark vein on the underside of the white muscle, and cut it out.

5. Slice through the skin from the bottom of the conch meat to the claw and use your thumb or knife to pull the tough skin off. Then remove the claw.

6. Refrigerate the conch or use it in your favorite recipe.

Tips & Warnings

• Eat a small piece of raw conch as you clean it. The islanders say this will give you vitality.

• Don't cut off the claw before you remove the skin because you will need to hold onto it while cleaning.

Resources

• Go to the Pelican Power website for a conch diagram.
• Find conch recipes at Recipe Source online.