Minorcan clam chowder dates to 1768, when settlers from the Mediterranean Island of Minorca arrived in St. Augustine in what became Florida. They brought the spicy datil pepper with them, which today is only readily available in and around St. Augustine. This tomato-based chowder has a rich red color and a hot burn that can be replicated using habanero or other chili peppers.
Recipe Servings: 10
Prep Time
20 minutes
Cook Time
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ½ lb bacon
- 3 large onions, diced
- 3 large green bell peppers, diced
- 4 celery stalks, diced
- 32 oz chopped clams with juice
- 1 can (32 oz) crushed tomatoes
- Salt, to taste
- Ground black pepper, to taste
- ½ tsp thyme
- 2 bay leaves
- 2–3 datil chili peppers, diced (habanero or another chili pepper can be substituted)
- 5 large potatoes, peeled and cut into ½-inch cubes
Directions
- In a pan over medium-high heat, fry the bacon, stirring occasionally, until crispy.
- Remove the bacon with a slotted spoon and drain on paper towels.
- Drain the fat and reserve.
- Break or cut the fried bacon into pieces and set aside.
- In large soup pot or cast-iron Dutch oven, heat 2–3 tablespoons of bacon fat over medium-high heat.
- Add the onions, green peppers and celery and cook until soft.
- Add the clams and clam juice, tomatoes, salt, pepper, thyme, bay leaves, and datil chili peppers.
- Bring to a light boil, then quickly reduce heat and simmer for 1 hour.
- Add the potatoes and cook for an additional 30 to 45 minutes.
- Check seasonings, adding water or clam juice as needed for desired consistency.
- Serve hot.
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