American · Dinner
Minorcan clam chowder
Minorcan clam chowder is a Jacksonville-area tradition built on quahog clams, salt pork, potato and tomato, sharpened with datil pepper for heat distinct from Manhattan or New England versions. Simmered with sofrito-style vegetables, it is served hot with crackers.
$7
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
410Calories
24.3gProtein
21.8gFat
28.6gCarbs
7.8gSugar
4.9gFiber
1380mgSodium
118mgChol
8.1gSat Fat
980mgPotassium
110mgCalcium
6.2mgIron
35mcgVitamin B12
38mgVitamin C
shellfish
low-calorie
spice-route
all-time-classics
Instructions
1
Prep
On a cutting board, cut the salt pork, onion, bell pepper, celery into small pieces, mince the garlic and datil pepper, and reserve the clam juice separately.
2
Render
Cook the salt pork in a medium pot over medium heat for 4 minutes, stirring occasionally, until fat releases and edges turn golden and crisp.
3
Sweat
Add the onion, bell pepper, and celery to the pot and cook over medium heat for 5 minutes, stirring, until the onion turns translucent and softens.
4
Simmer
Add the potato, canned tomatoes, clam juice, bay leaf, and thyme; bring to a boil over high heat, then reduce to low and simmer uncovered for 20 minutes until the potato is fork-tender.
5
Finish
Stir the clams and their reserved juice into the pot and simmer over low heat for 3 minutes until the clams turn opaque and firm without becoming rubbery.
6
Plate
Ladle the chowder into a bowl, scatter parsley over the top, taste and adjust salt and pepper, remove the bay leaf, and serve hot with crackers.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g clams, with juice reserved
- 2 oz56g salt pork
- 11 onion
- 11 bell pepper
- 22 small celery stalk
- 2 clove2 clove garlic
- 7 oz200g potato
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 22 datil pepper
- 1 1/2 cup360ml clam juice
- 22 bay leaf
- 1/2 tsp1/2 tsp dried thyme
- salt and black pepper to taste
- 2 tsp2 tsp fresh parsley
