Bahamian Conch Chowder

Name: Bahamian Conch Chowder
Ingredients: 1/4-pound slab bacon, rind removed, diced; 1/4 cup olive oil; 6 cloves garlic, sliced; 2 jalapeno, seeds and stems removed, minced; 1 large Spanish onion, peeled and diced; 4 celery stalks, cleaned and diced; 1 large carrot, peeled and diced; 1 bulb fennel, diced; 1 yellow pepper, seeds and stem removed, diced; 2 tablespoons chopped fresh thyme; 2 tablespoons chopped fresh oregano; 2 tablespoons chopped fresh marjoram; 2 tablespoons chopped fresh basil; 3 bay leaves; 1 tablespoon crushed red pepper; 4 cups peeled plum tomatoes, thoroughly crushed; 2 cups tomato sauce; 10 cups shellfish or chicken stock; 2 1/2 pounds cleaned and ground conch meat; 10 small new-boil potatoes, scrubbed, diced and cooked until tender, drained and reserved; Hot red pepper sauce