Minorcan Clam Chowder

Name: Minorcan Clam Chowder
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 1 cup clam juice; 1 1 ⁄ 2 lb. hardshell clams, such as littleneck or cherrystone; 2 oz. salt pork, minced; 1 tbsp. olive oil; 2 tsp. minced thyme; 1 tsp. dried basil; 1 ⁄ 2 tsp. dried marjoram; 1 ⁄ 2 tsp. dried oregano; 3 cloves garlic, minced; 1 bay leaf; 1 datil or habanero chile, minced; 1 green bell pepper, minced; 1 large yellow onion, minced; 3 plum tomatoes, chopped; 1 (28-oz.) can whole peeled tomatoes, crushed by hand; 3 cups homemade fish stock or store-bought; 1 lb. waxy potatoes, peeled and cut into 1/2″ pieces; Kosher salt and freshly ground black pepper, to taste; Crackers, for serving (optional)

Serves
serves 8

HELEN ROSNER

Minorcan Clam Chowder

Datil chiles add heat and tang to this tomato-based chowder. If you can’t find them, habaneros are a good alternative.

Datil chiles add heat and tang to this tomato-based clam chowder, but habaneros, which have a similar aromatic flavor, are a good alternative. This recipe first appeared in our April 2014 issue with Keith Pandolfi's story Pride of St. Augustine.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

Ingredients

1 cup clam juice
1 ¹⁄₂ lb. hardshell clams, such as littleneck or cherrystone
2 oz. salt pork, minced
1 tbsp. olive oil
2 tsp. minced thyme
1 tsp. dried basil
¹⁄₂ tsp. dried marjoram
¹⁄₂ tsp. dried oregano
3 cloves garlic, minced
1 bay leaf
1 datil or habanero chile, minced
1 green bell pepper, minced
1 large yellow onion, minced
3 plum tomatoes, chopped
1 (28-oz.) can whole peeled tomatoes, crushed by hand
3 cups homemade fish stock or store-bought
1 lb. waxy potatoes, peeled and cut into 1/2″ pieces
Kosher salt and freshly ground black pepper, to taste
Crackers, for serving (optional)

Instructions

Step 1

Boil clam juice in a 6-qt. saucepan. Add clams; cook, covered, until shells open, 1–2 minutes. Transfer clams to a bowl and discard shells; reserve juices in another bowl. Add pork and oil to pan; cook over medium-high heat until crisp, about 3 minutes. Cook thyme, basil, oregano, garlic, bay leaf, datil chile, bell pepper, and onion until golden, 6–8 minutes. Add reserved juices, fresh and canned tomatoes, and stock; boil. Reduce to medium; add potatoes and cook until tender, 25–30 minutes. Stir in reserved clams, salt, and pepper. Serve with crackers, if you like.

Boil clam juice in a 6-qt. saucepan. Add clams; cook, covered, until shells open, 1–2 minutes. Transfer clams to a bowl and discard shells; reserve juices in another bowl. Add pork and oil to pan; cook over medium-high heat until crisp, about 3 minutes. Cook thyme, basil, oregano, garlic, bay leaf, datil chile, bell pepper, and onion until golden, 6–8 minutes. Add reserved juices, fresh and canned tomatoes, and stock; boil. Reduce to medium; add potatoes and cook until tender, 25–30 minutes. Stir in reserved clams, salt, and pepper. Serve with crackers, if you like.