Minorcan Clam Chowder
2 c. fresh clams, finely chopped, reserving the juice
1/4 pound salt pork, chopped fine
2 large onions, coarsely chopped
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1-2 Datil peppers, minced, seeds removed
3 cups canned plum tomatoes, drained, seeded and chopped
1/2c. tomato puree
1 heaping tsp. dried thyme
1/8 tsp cayenne pepper
1/2 tsp ground black pepper
2 bay leaves
16 ounces clam juice
3 cups fish stock or water
2 c. new potatoes, diced
Saute the salt pork in a large pot over medium low heat until it is crisp. Remove from the pot and set aside.
To the pot, add the onions and bell peppers and cook until softened. Add in the clams, the reserved clam juice, Datil peppers, tomatoes, tomato puree, thyme, cayenne, black pepper, bay leaves, clam juice, stock (or water) and the cooked salt pork.
Bring this to a boil. Reduce the heat and simmer for 1 to 1 1/2 hours. Add in the potatoes and cook for 30-45 minutes, or until potatoes are done. Thin with water, stock or clam juice if needed.
For better flavor – refrigerate overnight and reheat to piping hot the next day.
Adapted from Seasonal Florida by Jo Manning