205 - Minorcan Clam Chowder

Minorcan Clam Chowder 01.jpg
Minorcan Clam Chowder 02.jpg
Minorcan Clam Chowder 01.jpg
Minorcan Clam Chowder 02.jpg

205 - Minorcan Clam Chowder

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Minorcan Clam Chowder

·         3 oz. slab bacon, diced

·         1 large onion, diced

·         1 green bell pepper, cored and diced

·         1 rib of celery, diced

·         2 garlic cloves, minced

·         2-3 datil peppers, minced

·         1 28-oz. can of crushed plum tomatoes

·         1 cup tomato sauce

·         5 cups clam juice

·         2 russet potatoes, peeled and diced

·         2 bay leaves

·         ½ tsp. dried thyme

·         ¼ tsp. cayenne pepper

·         1 ½ cups minced clams

·         Salt and pepper to taste

In a heavy soup pot, fry the diced bacon over a medium-high heat. When the bacon bits have browned, remove them from the pot and reserve. Add the onions, green peppers, celery, garlic and datil peppers to the bacon fat. Sauté for 5 minutes. Add tomatoes, tomato sauce, clam juice and bay leaves. 

Bring the mixture to a boil, then reduce the heat to medium and simmer for 30 minutes. Add more clam juice or water if needed. Add thyme, cayenne pepper, potatoes and clams. Simmer for 45 minutes. Season with salt and pepper to taste. Remove from heat and let stand a few minutes before serving.