For most of my life, I satisfied my clam chowder cravings with two variations: New England and Manhattan. That all changed on a recent visit to O'Steen's Restaurant, in St. Augustine, Florida, where I was introduced to a third style, unique to the northeastern part of that state: Minorcan. O'Steen's isn't the only place that serves it, but I'd heard theirs was the best. I snagged a seat and placed my order. The tomato-based stew full of chopped clams and diced potatoes looked like a standard Manhattan chowder. But when I tasted it, I was overcome with a kick from the key ingredient, datil chiles, which permeated the innocuous looking soup. Their heat gave way to a citrusy flavor similar to that of a habanero chile, but more intense.