Minorcan Clam Chowder

A Cove Cuisine Soup & Stew

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Minorcan Clam Chowder

The Datil Pepper is the start of this chowder. A tasty pepper with plenty of kick complemented with plenty of clams.

Centuries ago, settlers from Minorca, an island near the coast of Spain were brought to Florida around 1777. They worked as indentured servants on Florida's indigo plantations. Once here, the Minorcans created the rich chowder blending their Mediterranean cooking methods with local seafood, herbs and produce. This chowder has become synonymous with St. Augustine’s multi-cultural heritage and cuisine. Make sure to boil the cubed potatoes ahead of time before adding to the soup

  • Any Meal
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  • {{ (90<60) ? (90) + 'm' : (90 %60==0)?(90 -90%60)/60 + 'h' : ((90 -90%60)/60 + 'h' + ' ' + 90%60 + 'm') }}
  • Four to Six
  • Easy
  • :      
Soups & Stews

Ingredients:

  • 13 ouncess Minced Clams, 2 doz fresh or canned 6.5oz
  • 3 freshs Datil Peppers, minced
  • 1 mediums Onion, small diced
  • 1 freshs Red Bell Pepper, diced
  • 2 stalks Celery
  • 1 cups Red Potatoes, small diced, peeled
  • 15 oz cans Chopped Tomatoes, canned
  • 2 cloves Garlic, chopped
  • 1 teaspoons Oregano, dried
  • 1/2 teaspoons Rosemary, fresh chopped
  • 1 teaspoons Thyme
  • 1 teaspoons Kosher Salt
  • 3 wholes Bay Leaves, crushed
  • 18 ouncess Clam Juice, bottled
  • 6 ouncess Heavy Cream

Instructions:

  • 1 Heat 1 tbs olive oil and sautéed diced onion, green pepper and celery. Cook 5-10 minutes until the onions look translucent (clear). Note: If there is not enough fat rendering to cook the vegetables.
  • 2 Stir in one 15 oz. can of diced tomatoes, all the seasonings (use fresh or dried) - garlic, oregano, rosemary, thyme and ratio pepper salt. Add the three minced datil peppers.
  • 3 Next add the 8-ounce bottle of clam juice and juice from canned clams. Let it simmer on low heat for 1 hour.
  • 4 NOTE: If you are using canned clams, drain the clams, retaining the juice (you will get one cup of clam juice from two cans of 6.5 ounce canned clams). Set clams aside, pour juice in the soup.
  • 5 Add one cup of the diced potatoes to the soup and cook approximately 20 minutes or until the potatoes are tender but not mushy.
  • 6 Add the chopped clams. Cook just long enough until the clams are heated through (5 minutes).
  • 7 Taste and adjust seasonings if necessary. This is a soup that tastes even better the next day because the flavors have had more time to meld together.

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