MINORCAN CLAM CHOWDER
Serving Size: 10-12
- 1/2 pound bacon
- 2 onions, chopped
- 2 green peppers, chopped
- 3 medium carrots, diced
- 3 stalks celery, diced
- 1 quart chopped clams
- 2 (16 ounce) cans diced tomatoes
- 2-3 tablespoons tomato paste
- 2- 3 cloves minced garlic
- 1 teaspoon oregano
- 1 teaspoon rosemary
- 1 teaspoon thyme
- salt and pepper to taste
- 3 bay leaves
- 1 datil pepper minced or 2-3 teaspoons datil pepper sauce
- 1 bottle clam juice
- 1 quart fish stock
- 2 cups diced red potatoes
- Cut the bacon into pieces with scissors. Fry bacon in a large soup pot until crisp. Remove with a slotted spoon and set aside. Use the bacon as a garnish.
- Saute the onions, green peppers, carrots and celery until translucent, 10 minutes or so.
- Add clams, tomatoes, tomato paste, and all the seasonings, Garlic, oregano, rosemary, thyme, salt, pepper, bay leaves and the datil pepper or pepper sauce.
- Add clam juice and fish stock.
- Bring to a boil. Reduce heat and simmer for 1 hour.
- Add potatoes and simmer 30-45 minutes.
Minorcan clam chowder famous in St. Augustine, FL. This chowder always includes tomatoes, but also Datil peppers which are only found in the St. Augustine area. If you can’t find Datil peppers you can buy Datil Hot Sauce
What's Cooking America and Robin Draper's Minorcan Clam Chowder