Bahamian Conch Chowder

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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