Minorcan Clam Chowder

Name: Minorcan Clam Chowder
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Minorcan
Ingredients: 6 Pounds Chopped Clams; 12 Pieces Bacon, Chopped; ½ Cup Bacon Fat; 3 Medium Onion, Diced; 12 Ribs Celery, Diced; 3 Medium Bell Pepper, Diced; 6 Cups Crushed Tomato; 12 Cups Tomato Sauce; 3 Cans Tomato Paste; 6 Pounds Red Potato, Cubed; 6 Cans Clam Juice; 2 Teaspoons Thyme; 2 Teaspoons Oregano; 2 Teaspoons Basil; 2 Teaspoons Parsley; 2 Tablespoons Marjoram; 12 Bay Leaves; 6 Datil Pepper, Diced; 2 Tablespoons Pepper Supreme; 2 Tablespoons Dixie Dust

A tomato-based clam chowder in the St. Augustine Minorcan tradition, built on bacon, onion, celery, and bell pepper, simmered with clams, potatoes, and datil peppers for a smoky heat.

⏱ Prep 30m🔥 Cook 45m🕒 Total 75m🍽 4 servings

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Ingredients

6 PoundsChopped Clams
12 PiecesBacon, Chopped
½ CupBacon Fat
3Medium Onion, Diced
12 RibsCelery, Diced
3Medium Bell Pepper, Diced
6 CupsCrushed Tomato
12Cups Tomato Sauce
3 CansTomato Paste
6 PoundsRed Potato, Cubed
6 CansClam Juice
2Teaspoons Thyme
2Teaspoons Oregano
2Teaspoons Basil
2Teaspoons Parsley
2 TablespoonsMarjoram
12Bay Leaves
6Datil Pepper, Diced
2 TablespoonsPepper Supreme
2 TablespoonsDixie Dust

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Method

1
1. In a large heavy-bottomed stock pot, fry the chopped bacon in the bacon fat over medium heat until browned and crisp, about 8-10 minutes.
2
2. Add the diced onion, celery, and bell pepper to the pot with the bacon and cook, stirring occasionally, until softened and translucent, about 8 minutes.
3
3. Stir in the crushed tomato and cook for 3-4 minutes, letting it caramelize slightly against the bottom of the pot to deepen the flavor.
4
4. Add the tomato sauce, tomato paste, clam juice, cubed red potatoes, thyme, oregano, basil, parsley, marjoram, bay leaves, pepper supreme, and Dixie Dust — everything except the chopped clams and datil peppers.
5
5. Bring to a boil, then reduce to a gentle simmer and cook uncovered for 30-35 minutes, stirring occasionally, until the potatoes are fork-tender and the chowder has thickened.
6
6. Stir in the diced datil peppers and simmer another 5 minutes to let their smoky heat infuse the base — taste as you go, since datil peppers are very hot.
7
7. Add the chopped clams last and simmer gently for just 5-8 minutes, until the clams are heated through and tender; overcooking will make them tough.
8
8. Discard the bay leaves, taste and adjust seasoning, and ladle hot into bowls to serve.