Best 5 Minorcan Clam Chowder Recipes

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Minorcan Clam Chowder is a hearty seafood stew that is considered a specialty of St. Augustine, Florida. It is prepared with fresh local clams, shrimp, and fish, and is a popular dish during the cooler months of the year. The chowder gets its name from the Menorcan settlers who brought their unique culinary traditions to the area in the 18th century. The recipe has been passed down through generations and is often served at special occasions and gatherings. If you're looking for a delicious and authentic clam chowder, there are many great recipes available to help you create this classic dish.

Check out the recipes below so you can choose the best recipe for yourself!

MINORCAN CLAM CHOWDER



Minorcan Clam Chowder image

A favorite recipe for my brother-in-law who is from St. Augustine, Fl. Datil peppers can be purchased online or may be substituted with Jalapeno peppers. 51 oz can of clams can be purchased at most wholesale clubs (ex: Sams, Costco)

Provided by EdandTheresa

Categories     Chowders

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 lb bacon
2 medium onions, diced
2 green peppers, diced
2 red peppers, diced
2 datil bell peppers, diced (remove seeds)
1 large potato, peeled and diced
28 ounces canned diced tomatoes
51 ounces chopped ocean clams
1 teaspoon dried thyme

Steps:

  • In a large stock pot render the chopped bacon.
  • Keep the bacon in the pan.
  • Add the onions and red and green peppers.
  • Saute until translucent.
  • Add tomatoes, clams and juice, potatoes, datil peppers and thyme.
  • Let simmer until potatoes are fork tender.

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER



Contest-Winning New England Clam Chowder image

This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. -Sandy Larson, Port Angeles, Washington

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 13

4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

Nutrition Facts : Calories 260 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 788mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

MY BEST CLAM CHOWDER



My Best Clam Chowder image

A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.

Provided by PIONEERGIRL

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 50m

Yield 8

Number Of Ingredients 11

3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
¾ cup butter
¾ cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 ½ teaspoons salt
ground black pepper to taste

Steps:

  • Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
  • Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
  • Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Nutrition Facts : Calories 501.2 calories, Carbohydrate 28.4 g, Cholesterol 136.6 mg, Fat 32.7 g, Fiber 2.2 g, Protein 23.9 g, SaturatedFat 19.7 g, Sodium 712.3 mg, Sugar 2.4 g

MENORKEN CLAM CHOWDER



Menorken Clam Chowder image

Provided by Food Network

Time 2h15m

Yield 25 to 30 servings

Number Of Ingredients 12

2 1/2 stalks celery, chopped
5 onions, chopped
1 (10-ounce) can clam base
6 ounces granulated garlic
6 ounces Tony's Creole seasoning
1/3 bottle hot sauce (recommended: Tabasco)
6 ounces Worcestershire sauce
6 ounces lemon juice
1 gallon salted water
2 large restaurant-size cans crushed tomatoes, at least 64 ounces
2 large cans undrained peeled potatoes
3 bags chopped clams

Steps:

  • Combine all the ingredients in a large pot, and bring to a simmer over medium heat. The clams should be the last ingredient added. Stir occasionally and let simmer for 2 hours. Ladle into serving bowls and serve.
  • Any unused portions can be frozen.

EASIEST CLAM CHOWDER



Easiest Clam Chowder image

Make and share this Easiest Clam Chowder recipe from Food.com.

Provided by CountryLady

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 diced onion
4 tablespoons butter
3 small potatoes, peeled &,diced
1 teaspoon salt
1/2 teaspoon pepper
1 can baby clams
3 cups milk
1 tablespoon cornstarch

Steps:

  • Saute onion in butter in a heavy pot until limp.
  • Add potatoes, salt, pepper& juice from clams, cover& cook for about 10 minutes or until potatoes are tender.
  • Whisk corn starch in some of the milk; add clams, milk& corn starch to pot.
  • Simmer until liquid thickens- do NOT boil.

Nutrition Facts : Calories 336.9, Fat 18.4, SaturatedFat 11.5, Cholesterol 56.1, Sodium 761.6, Carbohydrate 35.6, Fiber 3.3, Sugar 2.2, Protein 9

Tips:

  • Use fresh, high-quality clams. Fresh clams will give your chowder the best flavor. If you can't find fresh clams, you can use frozen clams, but be sure to thaw them before using.
  • Don't overcook the clams. Clams are delicate and can easily overcook. Overcooked clams will be tough and chewy. Cook the clams just until they are opaque and tender.
  • Use a good quality clam juice. Clam juice is an essential ingredient in clam chowder. Be sure to use a good quality clam juice that is made from fresh clams.
  • Add vegetables to your chowder. Vegetables add flavor, texture, and nutrients to clam chowder. Common vegetables used in clam chowder include potatoes, celery, onions, and carrots.
  • Season your chowder to taste. Clam chowder should be seasoned to taste with salt, pepper, and other spices. Be careful not to overseason the chowder, as this can overwhelm the delicate flavor of the clams.

Conclusion:

Minorcan clam chowder is a delicious and hearty soup that is perfect for a cold winter day. It is made with fresh clams, vegetables, and a creamy broth. Minorcan clam chowder is a popular dish in Florida, and it is also enjoyed in other parts of the United States. If you are looking for a new and exciting soup recipe, be sure to try Minorcan clam chowder.

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