Best Minorcan Clam Chowder Recipe
A bold, spicy Florida favorite, Minorcan clam chowder is a tomato-based seafood soup rich in history and flavor. This recipe showcases authentic ingredients like datil peppers and clams, making it a perfect dish for those who love heat, seafood, and cultural tradition.
Equipment
- Large soup pot or Dutch oven
- Cutting board
- Sharp knife
- Stirring spoon
- Ladle
- Steamer (if using fresh clams)
- Strainer or mesh sieve (optional for clam juice)
Ingredients
- Main Ingredients:
- 2 dozen fresh clams or 2 cans of chopped clams
- 1 cup clam juice
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 stalks celery diced
- 1 green bell pepper chopped
- 2 medium potatoes peeled and diced
- 1 28 oz can crushed tomatoes
- 1 tablespoon tomato paste
- 2 cups water or seafood stock
- 1 –2 datil peppers minced (or ½ habanero for heat)
- Salt and black pepper to taste
- Optional Flavor Boosters:
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Splash of white wine
Instructions
- Cook veggies – Sauté onion, celery, and green pepper in olive oil.
- Add ingredients – Add potatoes, tomatoes, clam juice, and datil pepper.
- Simmer – Cook for 30–40 minutes until potatoes are soft.
- Add clams – Stir in clams for the last 5–10 minutes.
- Serve – Season to taste and serve hot.
Notes
Datil Peppers: For authentic heat, use datil peppers. If unavailable, use ½ a habanero per datil pepper. Add a pinch of sugar to mimic the datil’s sweetness.
Clams: Don’t overcook them; they’ll turn rubbery. Always add toward the end.
Make Ahead: Flavors deepen when chowder rests for a few hours or overnight.
Storage: Refrigerate leftovers for up to 3 days or freeze for up to 3 months.
Variations: Add shrimp or fish for a seafood chowder medley, or a splash of hot sauce for extra spice.