Minorcan Clam Chowder
By garciamoss
Datil chiles add heat and tang to this tomato-based clam chowder, but habaneros, which have a similar aromatic flavor, are a good alternative.
Ingredients
- 1 cup clam juice
- 1 1/2 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
- 1/2 tsp. dried marjoram
- 1/2 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)
Details
Adapted from saveur.com
Preparation
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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