Minorcan Clam Chowder

St. Augustine's unique tomato-based chowder

st augustine restaurants, florida seafood recipes, clam chowder recipe

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. Helen Rosner

This comforting bowl of clam chowder symbolizes St. Augustine’s rich cultural history and features the datil chile which was first introduced to the city by its Minorcan settlers in the 18th century.

Featured In: St. Augustine’s Minorcan Clam Chowder

Serves 8


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)


  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.

This recipe was originally featured on our sister site, Saveur, on March 23, 2014

More Food And Drink