Minorcan clam chowder

Cook it at home: Minorcan clam chowder with datil pepper

This chowder starts like a stew: salt pork, onion, celery and green pepper cooked down, then tomatoes and potatoes, then clams at the very end so they stay tender. The datil pepper is hot and a little fruity. Use one, taste, and add more. A habanero is the closest stand-in if you can't find datil.

Pans and tools

• Large heavy pot or Dutch oven
• Chef's knife and board
• Ladle

You’ll need

• 3 oz (85 g) salt pork or thick-cut bacon, finely diced
• 1 large yellow onion, diced
• 2 celery ribs, diced
• 1 green bell pepper, diced
• 3 garlic cloves, minced
• 1 to 2 fresh datil peppers, seeded and minced (or 1/2 habanero), or 1 to 2 tsp datil pepper sauce
• 1 tbsp tomato paste
• 1 can (28 oz / 800 g) crushed tomatoes
• 2 bottles (8 oz / 240 ml each) clam juice
• 2 cups (480 ml) water
• 1 lb (450 g) waxy potatoes, peeled and cut into 1/2-inch (1 cm) cubes
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 3 cans (6.5 oz / 185 g each) chopped clams with their juice, or 2 lb (900 g) fresh littlenecks, steamed and chopped, liquid strained and saved
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped parsley
• Saltine crackers and extra datil sauce, to serve

Steps

1. Put the salt pork in a large heavy pot over medium heat and cook, stirring now and then, until the fat runs and the bits are golden, about 8 minutes.
2. Add the onion, celery and green pepper. Cook until soft but not browned, 8 to 10 minutes. Stir in the garlic and the datil pepper and cook 1 minute more.
3. Stir in the tomato paste and cook 1 minute, until it darkens a little. Add the crushed tomatoes, clam juice, water, bay leaf, thyme and oregano. Bring to a boil, then lower to a steady simmer.
4. Add the potatoes and simmer, partly covered, until a cube breaks easily against the side of the pot, 20 to 25 minutes.
5. Stir in the clams and all their juice. Heat just until hot, 3 to 5 minutes; boiling now makes them rubbery.
6. Take out the bay leaf. Taste and season with salt, pepper and more datil sauce if you want more heat. Stir in the parsley.
7. Serve in cups or bowls with saltines and the datil sauce on the table. It is better the next day; reheat gently.

Contains: ['shellfish', 'pork'].

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