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James J Steele

Minorcan Clam Chowder


Cove Cuisine Soups & Stews


Minorcan-Clam-Chowder Minorcan Clam Chowder

Minorcan Clam Chowder. The Datil Pepper is the start of this chowder. A tasty pepper with plenty of kick complemented with plenty of clams!

Prep Time: 15 min  ~  Cook Time: 1 hr 30 min  ~  Servings: 4-6


  • 13 ounces Minced Clams, 2 doz fresh or canned 6.5oz
  • 3 fresh Datil Peppers, minced
  • medium Onion, small diced
  • fresh Red Bell Pepper, diced
  • stalks Celery
  • cup Red Potatoes, small diced, peeled
  • 15 oz cans of Chopped Tomatoes, canned
  • cloves Garlic, chopped
  • teaspoon Oregano, dried
  • 1/2 teaspoon Rosemary, fresh chopped
  • teaspoon Thyme
  • teaspoon Kosher Salt
  • wholes Bay Leaves, crushed
  • 18 ounces of Clam Juice, bottled
  • 6 ounces Heavy Cream


  • Heat 1 tbsp olive oil and sauté diced onion, green pepper, and celery. Cook for 5-10 minutes until the onions look translucent (clear). Note: If there is not enough fat rendering to cook the vegetables.
  • Stir in one 15 oz. can of diced tomatoes, all the seasonings (use fresh or dried) – garlic, oregano, rosemary, thyme, and a ratio of pepper salt. Add the three minced datil peppers.
  • Next add the 8-ounce bottle of clam juice and juice from canned clams. Let it simmer on low heat for 1 hour.
  • NOTE: If you are using canned clams, drain the clams, retaining the juice (you will get one cup of clam juice from two cans of 6.5-ounce canned clams). Set clams aside, and pour juice into the soup.
  • Add one cup of the diced potatoes to the soup and cook for approximately 20 minutes or until the potatoes are tender but not mushy.
  • Add the chopped clams. Cook just long enough until the clams are heated through (5 minutes).
  • Taste and adjust seasonings if necessary. This is a soup that tastes even better the next day because the flavors have had more time to meld together.


Bon Appetit!

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