Minorcan Clam Chowder

By Thom7747

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.

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)

Details

Servings 8
Adapted from saveur.com

Preparation

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.