Minorcan Clam Chowder

Datil chiles add heat and tang to this tomato-based clam chowder, but habaneros, which have a similar aromatic flavor, are a good alternative.

Minorcan Clam Chowder

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup clam juice

  • 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

  • ½

    tsp. dried marjoram

  • ½

    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 ½″ pieces

  • Kosher salt and freshly ground black pepper, to taste

  • Crackers, for serving (optional)

Directions

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.


Nutrition

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