How do prepare conch, if you are going to cook it in a soup?

I need a detailed answer. I want to know if it needs to be tenderized, and if there are parts that need to be trimmed off. I also want to know if there are different steps that you take, if you buy it frozen. What about de-slimming it. I heard that people use lime juice and salt to get rid of the slime, but how much lime and salt is needed for the process, and what's the method? Thank you for taking the time to answer this question.