Minorcan Clam Chowder
A tomato-based, datil-pepper-spiked clam chowder unique to St. Augustine's Minorcan community, distinct from New England or Manhattan styles.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Large soup pot
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 10
- carbs
- 24
- protein
- 16
- calories
- 260
Instructions
- 1
Cook the bacon in a large pot until crisp. Take it out and set it aside.
- 2
Saute the onion and carrot in the bacon fat until soft.
- 3
Add the potatoes, crushed tomatoes, broth, and datil pepper.
- 4
Simmer for 25 minutes until the potatoes are tender.
- 5
Add the chopped clams and reserved juice.
- 6
Simmer for 10 more minutes until the clams are cooked through.
- 7
Stir in the reserved bacon and thyme.
- 8
Adjust the seasonings to your taste and serve hot.
Chef's tips
Datil peppers give this chowder (a chunky soup) its special heat and fruity flavor and are hard to replace. Start with a small amount and taste as you go, then simmer gently so the clams stay tender.
Storage
Refrigerate up to 3 days.
Reheating
Reheat gently on the stovetop over low heat.
Common mistakes to avoid
- •Adding too much datil pepper without tasting as you go
- •Overcooking the clams until they become tough and rubbery
Serving suggestions
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