Ingredients

• 57 g salt pork or smoked bacon, chopped fine
• 2 large onions, chopped
• 1 large bell pepper, chopped
• 480 g fresh clams, chopped fine, with reserved juice
• 1–2 datil peppers, minced (or substitute with habanero or scotch bonnet)
• 540 g canned plum tomatoes, drained, seeded, and chopped
• 125 ml tomato purée
• ½ tablespoon (2 ml) dried thyme, crumbled
• ½ tablespoon (8 g) salt
• ¼ teaspoon (0.5 g) cayenne pepper
• ½ teaspoon (1 g) freshly ground black pepper
• 1–2 bay leaves, crushed
• 2 bottles (473 ml total) clam juice
• 710 ml fish stock (or additional clam juice)
• 306 g new potatoes, diced (about 2 cups)

Instructions

1. Render the pork: In a large heavy pot, sauté the chopped salt pork or bacon over medium heat until the fat is rendered. Remove the pork pieces with a slotted spoon and set aside.
2. Sauté vegetables: Add the chopped onions and bell pepper to the pot. Cook until softened, about 6–8 minutes.
3. Add remaining ingredients: Stir in the chopped clams along with their reserved juice, minced datil peppers, chopped tomatoes, tomato purée, thyme, salt, cayenne, black pepper, crushed bay leaves, clam juice, fish stock, and the reserved pork.
4. Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for 1 hour, stirring occasionally.
5. Add potatoes: Stir in the diced new potatoes and continue simmering for another 30–45 minutes, or until the potatoes are tender. If the chowder becomes too thick, add a little more fish stock or clam juice to reach your desired consistency.
6. Taste and adjust: Check seasoning and add more salt, pepper, or hot pepper if desired. Remove bay leaves before serving.

Serving Suggestions

• For the best flavor, use fresh clams if possible. Canned clams work in a pinch — just reduce the added clam juice slightly.
• Adjust the heat level to your preference — start with one datil or habanero and add more as needed.
• This chowder develops deeper flavor after resting overnight in the refrigerator.
• Make it ahead for easy entertaining — it reheats beautifully.

This Gluten-Free Minorcan Clam Chowder is a spicy, soul-warming tribute to Florida’s culinary heritage. One spoonful and you’ll understand why it’s a local favorite!Enjoy!