St Augustine Minorcan Clam Chowder Recipes

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ST. AUGUSTINE MINORCAN CLAM CHOWDER



St. Augustine Minorcan Clam Chowder image

Makes about 2 1/2 quarts

Number Of Ingredients 17

1/4 pound salt pork or bacon, diced
1 medium onion, diced
1 green bell pepper, seeded and diced
2 medium carrots, peeled and diced
3 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon minced garlic
1 (15-ounce) can chopped tomatoes
2 cups fish or seafood stock
1 (8-ounce) bottle clam juice
2 (6.5-ounce) cans chopped clams, drained and liquid reserved
3 bay leaves
1 datil pepper, seeded and minced, or datil pepper hot sauce, to taste
1/2 teaspoon salt
3 small red potatoes, peeled and diced

Steps:

  • In large saucepan, cook salt pork or bacon over medium heat, stirring frequently, until browned and crisp, about 5 minutes. Using a slotted spoon, remove from pan, and let drain on paper towels, reserving drippings in pan. Add onion, bell pepper, and carrots to drippings; cook over medium heat, stirring frequently, until vegetables are just tender, about 10 minutes. Stir in tomato paste, oregano, rosemary, thyme, and garlic; cook for 2 minutes. Stir in chopped tomatoes, fish or seafood stock, clam juice, reserved clam liquid, bay leaves, datil pepper or sauce, and salt, and bring to a boil. Cover, reduce heat, and simmer for 1 hour. Stir in potatoes, and cook until tender, about 15 minutes. Stir in clams and cooked pork or bacon, and cook for 5 minutes. Serve immediately.

MINORCAN CLAM CHOWDER



Minorcan Clam Chowder image

A favorite recipe for my brother-in-law who is from St. Augustine, Fl. Datil peppers can be purchased online or may be substituted with Jalapeno peppers. 51 oz can of clams can be purchased at most wholesale clubs (ex: Sams, Costco)

Provided by EdandTheresa

Categories     Chowders

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 lb bacon
2 medium onions, diced
2 green peppers, diced
2 red peppers, diced
2 datil bell peppers, diced (remove seeds)
1 large potato, peeled and diced
28 ounces canned diced tomatoes
51 ounces chopped ocean clams
1 teaspoon dried thyme

Steps:

  • In a large stock pot render the chopped bacon.
  • Keep the bacon in the pan.
  • Add the onions and red and green peppers.
  • Saute until translucent.
  • Add tomatoes, clams and juice, potatoes, datil peppers and thyme.
  • Let simmer until potatoes are fork tender.

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