Minorcan Clam Chowder

Preparation info
  • Serves


    • Difficulty


Appears in
Soups and Stews

By The Editors of Saveur

Published 2015

  • About

Datil chiles are unique to St. Augustine, Florida, where a large Minorcan population has been living since their original immigration there in the late 1700s. The chiles add heat and tang to this tomato-based clam chowder, but habaneros, which have a similar aromatic flavor, are a good alternative.


  • 1 cup bottled clam juice
  • lb. hard-shell clams, such as littleneck or cherrystone, scrubbed


Bring clam juice to a boil in a 6-qt. saucepan over medium-high. Add clams and cook, covered, until shells open, 1–2 minutes. Transfer clams to a bowl and discard shells; reserve juice in another bowl. Add pork and oil to pan and cook over medium-high until pork is crisp, about 3 minutes. Add thyme, basil, marjoram, oregano, garlic, bay leaf, chile, bell pepper, and onion and cook until golden,