Minorcan Clam Chowder

Dive into the bold, coastal flavors of Minorcan Clam Chowder, a spicy and vibrant seafood soup that hails from Florida’s Minorcan heritage. This tomato-based chowder sets itself apart with the heat of datil peppers, offering a fiery kick that balances beautifully with the briny sweetness of fresh clams. Packed with hearty potatoes, tender vegetables, and a savory blend of herbs and spices, this one-pot meal delivers rich, comforting layers of taste in every spoonful. Perfect for warming up on chilly evenings, this chowder is easy to prepare yet feels indulgent, making it a standout dish to elevate your dinner table. Garnish with fresh parsley and a squeeze of lemon for a zesty finish, and watch as this Minorcan classic becomes a family favorite.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 pounds fresh clams (littleneck or cherrystone)
• 4 cups water
• 2 tablespoons olive oil
• 1 yellow onion, finely chopped
• 2 celery stalks, finely diced
• 1 green bell pepper, finely diced
• 4 garlic cloves, minced
• 1 datil pepper, finely chopped (or substitute with 1/2 teaspoon habanero if unavailable)
• 2 cups potatoes, peeled and diced
• 1 14-ounce can canned diced tomatoes
• 2 tablespoons tomato paste
• 2 cups clam juice
• 2 bay leaves
• 1 teaspoon thyme, dried
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons parsley, chopped (for garnish)
• 4 lemon wedges (optional, for serving)

Directions

Step 1

Scrub the clams under cold running water to remove any sand or debris. Discard any clams that are cracked or do not close when tapped.

Step 2

In a large pot, bring 4 cups of water to a boil. Add the clams and cover the pot. Steam them for about 5-7 minutes, or until most of the clams open. Remove the clams and strain the broth through a fine-mesh sieve to catch any grit. Reserve the clam broth and set aside.

Step 3

Once the clams are cool enough to handle, remove the meat from the shells. Chop the clam meat into small pieces, discarding any clams that didn’t open. Set the chopped clam meat aside.

Step 4

In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, celery, and green bell pepper. Sauté for 5 minutes, or until the vegetables begin to soften.

Step 5

Stir in the minced garlic and datil pepper, cooking for another minute until fragrant.

Step 6

Add the diced potatoes, canned diced tomatoes (with juice), tomato paste, reserved clam broth, and clam juice. Stir to combine.

Step 7

Season with bay leaves, thyme, paprika, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are tender.

Step 8

Once the potatoes are cooked, stir in the chopped clam meat. Allow the chowder to simmer for an additional 5 minutes to heat the clams through. Taste and adjust seasoning as needed.

Step 9

Remove the bay leaves before serving. Ladle the chowder into bowls and garnish with chopped parsley. Serve with lemon wedges on the side, if desired.

Nutrition Facts

Serving size	3772.8 grams (3772.8g)

Amount per serving	% Daily Value*
Calories	1674

Total Fat 51.10g	66%
Saturated Fat 9.40g	47%
Polyunsaturated Fat 6.10g
Cholesterol 336mg	112%
Sodium 5624mg	245%
Total Carbohydrate 156.80g	57%
Dietary Fiber 25.30g	90%
Total Sugars 31.10g
Protein 142.50g	285%

Vitamin D 0IU	0%
Calcium 1334mg	103%
Iron 140mg	776%
Potassium 6076mg	129%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.8%

Protein: 34.4%

Carbs: 37.8%