Creamy Cracked Conch Chowder with Saffron Coconut and Oranges

Ingredients

• 1/4 cup olive oil
• 1 Scotch bonnet chile, stem and seeds discarded, minced
• 6 shallots, peeled and sliced thinly
• 4 cloves garlic, peeled and thinly sliced
• 12 small clams, scrubbed
• 12 mussels, scrubbed and debearded
• 1 star anise
• 1 tablespoon roughly cracked black pepper
• 3 cups freshly squeezed orange juice
• 1 scant tablespoon saffron
• 1 quart heavy cream
• 1 cup coconut milk
• 6 new potatoes, scrubbed and diced medium
• 2 ounces smoked slab bacon, rind removed
• 1/2 cup pure olive oil
• 3 tablespoons butter
• 4 cloves garlic, sliced thinly
• 1 poblano chile, stem and seeds discarded, minced
• 1/2 red onion, peeled and diced medium
• 2 large carrots, peeled and diced medium
• 1/2 bulb fennel, cored and diced medium
• 2 celery stalks, cleaned and diced medium
• 1 red bell pepper, stem and seeds discarded, diced medium
• 1 cup sweet corn kernels
• Kosher salt and freshly cracked black pepper
• 1/2 cup roughly chopped cilantro leaves
• 2 bay leaves, broken
• 3/4 pound cleaned, pounded conch
• Kosher salt and freshly cracked black pepper
• 1/4 cup all-purpose flour
• 2 eggs, beaten with 4 teaspoons half-and-half
• 1 1/2 cups panko crumbs (Japanese)
• Canola oil, to saute the conch
• Orange sections, for garnish
• Cilantro sprigs, for garnish

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