Minorcan Clam Chowder

After having Minorcan Clam Chowder several times, most recently at a farmers market, I decided to go on line and find out how to make my own as I have yet to taste a more flavorful, broth based clam chowder.  I found what I was looking for on the website What’s cooking America.  Please see the following link for the original recipe I used. 

A little history lesson.

Minorcans are from a group of Islands in the Mediterranean Sea off the coast of Spain.   They were recruited by a Scottish Physician, Andrew Turnbull, to settle a new area in Florida called New Smyrna.  What was originally indentured servitude eventually turned into slavery. 

In 1777 a group of them eventually escaped and settled in the St. Augustine area under the care of Governor Tonyn who agreed to honor the fulfillment of their letters of indenture.   Minorcan clam chowder came about from the abundance of sea food in the area as well as the availability of the datil pepper and other various vegetables.  It was easy to make and could feed a large number of people.

Minorcan Clam Chowder – How To Make Minorcan Clam Chowder

Minorcan Clam Chowder

Ingredients

1/2 pound bacon
3 large onions, diced
3 large green bell peppers, diced
12 baby carrots, sliced
4 stalks celery, diced
1 quart chopped clams with juice
1 bottle clam juice 
1 bottle water (refilled the clam juice bottle with water and poured that in)
2 large (16-ounce) cans crushed tomatoes
Pepper to taste
1/2 teaspoon thyme or to taste
2 bay leaves
2 to 3 datil chili pepper or to taste, diced (habanero or jalapeno can also be used)
12 new potatoes, washed and cubed
1 sweet potato, washed and cubed

Directions

1. In a skillet brown the bacon, remove from skillet and set aside reserving the bacon fat.

2. Add two or three tablespoons of the fat to a large Dutch oven and heat over medium high heat.  Add the onions, peppers, carrots and celery.  Cook until softened.

3. In a frying pan, fry bacon, stirring occasionally to prevent sticking, until crispy; drain off the fat and reserve. Remove bacon from the pan with a slotted spoon onto paper towels to drain. Break or cut fried bacon into pieces: set aside for garnish.

4. Add clams and following ingredients through datil peppers. Bring to a boil, then reduce heat and simmer 1 hour. Add new potatoes and sweet potato and cook 30 to 45 minutes more until they are softened.


5. Garnish with crumbled bacon (optional).