Minorcan Clam Chowder

Ingredients

• 2 pounds (900g) fresh clams, scrubbed 2 pounds (900g) fresh clams, scrubbed
• 4 slices bacon, diced 4 slices bacon, diced
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 1 can (14.5 ounces/410g) diced tomatoes 1 can (14.5 ounces/410g) diced tomatoes
• 2 cups (470ml) clam juice 2 cups (470ml) clam juice
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• 2 datil peppers, seeded and minced 2 datil peppers, seeded and minced
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 14g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 18g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, steam the clams over high heat until they open. Discard any clams that do not open. Remove the clams from their shells, chop them, and set aside. Reserve the clam juice.
2. 2.
   In the same pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.
3. 3.
   Add the onion, garlic, and bell peppers to the pot and sauté until softened.
4. 4.
   Add the diced potatoes, canned tomatoes (including the juice), clam juice, and chicken or vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender.
5. 5.
   Stir in the minced datil peppers and chopped clams. Simmer for an additional 5 minutes.
6. 6.
   Pour in the heavy cream and season with salt and pepper to taste. Cook for another 2-3 minutes, until heated through.
7. 7.
   Serve the chowder hot, garnished with crispy bacon and fresh parsley.

Treat your ingredients with care...

• Clams — Make sure to scrub the clams thoroughly before cooking to remove any sand or debris. Discard any clams that do not open during steaming.
• Datil peppers — Handle with caution as they can be quite spicy. Wear gloves while handling and mincing the peppers to avoid skin irritation. Adjust the amount of peppers according to your spice preference.

Tips & Tricks

• For a thicker chowder, mash some of the cooked potatoes against the side of the pot before adding the clams.
• If fresh clams are not available, you can use canned clams as a substitute. Drain the canned clams and add them along with the clam juice.
• Adjust the spiciness by adding more or fewer datil peppers. If datil peppers are not available, you can use jalapenos or other spicy peppers instead.
• Serve the chowder with crusty bread or oyster crackers for a satisfying meal.

Serving advice

Serve the Minorcan Clam Chowder hot in individual bowls. Garnish each serving with crispy bacon and a sprinkle of fresh parsley. Accompany the chowder with a side of crusty bread or oyster crackers for dipping.

Presentation advice

To enhance the presentation, serve the chowder in bread bowls. Hollow out small round loaves of bread, ladle the chowder into the bread bowls, and garnish with bacon and parsley. This adds a rustic and visually appealing element to the dish.