Minorcan Clam Chowder

  • Serves

    serves 8

MInorcan Clam Chowder
Minorcan Clam Chowder

Datil chiles add heat and tang to this tomato-based chowder. If you can’t find them, habaneros are a good alternative.

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.

Find this recipe in our cookbook, SAVEUR: Soups and Stews


  • 1 cup clam juice
  • 1 12 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
  • 12 tsp. dried marjoram
  • 12 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)


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.

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