Menorken Clam Chowder Food

MINORCAN CLAM CHOWDER

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.

MINORCAN CLAM CHOWDER

Steps:

• Take 4 ounces of salt pork and cut into small pieces. If using bacon, cut crosswise into 1/2 inch pieces. Plase in a soup pot and cook for 10 minutes. When the salt pork (or bacon) is browned, remove and place on a paper towel, leaving the rendered fat in the pot. Add the diced onion, green pepper, and carrots to the rendered fat and cook 5-10 minutes until the onions are translucent.
• Stir in one 15-ounce can of chopped tomatoes, 3 tablespoons of tomato paste, all the seasonings (use fresh or dried) and bay leaves. Add one minced datil pepper or 2-3 teaspoons of datil hot sauce (to taste).
• Next, add the 8-ounce bottle of clam juice and 2 cups of fish stock. Simmer on low heat for 1 hour.
• Meanwhile, place the 2 dozen fresh clams in a colander in the sink. Lightly scrub the outside of the clams and rinse to remove any dirt or sand. Place the clams in a large pan over medium-high heat with 1/3 cup of water. Cover the pan and cook the clams for approximately 10 minutes until the clams open. Remove from stove.
• Using a slotted spoon, place the clams in a colander, let drain. Throw away any unopened clams. When the clams cool, remove the meat from the shells. Chop the clam meat into bite-size pieces. Set aside. Discard clam shells.
• Next, add one cup of the diced potatoes to the soup and cook approximately 20 minutes or until the potatoes are tender, but not mushy. Add the chopped clams and cooked salt pork. Cook just long enough for the clams and pork to be heated through - approx. 5 minutes. Taste and adjust seasonings if necessary. This soup tastes even better the next day because the flavors have had more time to meld.

AUTHENTIC MINORCAN CLAM CHOWDER

Steps:

• Take 4 oz. of salt pork and cut up into tiny pieces. Place in a soup pot and cook for 10 minutes.
• When the salt pork is browned, scoop out and place on a paper towel (leave the fat in the pan), and with the remaining rendered fat add the diced onion, green pepper, and carrots.
• Cook 5-10 minutes until the onions look translucent (clear). Note: If there is not enough fat rendering to cook the vegetables, add one tablespoon of olive oil.
• Stir in one 15 oz. can of diced tomatoes, 3 tablespoons of tomato paste, all the seasonings (use fresh or dried) - garlic, oregano, rosemary, thyme, and salt. Add one minced datil pepper, or 2-3 teaspoons of datil hot sauce (to taste).
• Next, add the 8-ounce bottle of clam juice and 2 cups of fish stock. Let it simmer on low heat for 1 hour.
• Place the 2-dozen fresh clams in a colander in the sink. Lightly scrub the outside of the clams and rinse to remove any dirt or sand.
• Place the clams in a large pan over medium-high heat with 1/3 cup of water. Cover the pan and cook the clams for approximately 10 minutes. When the clams open, they are cooked. Remove from stove.
• Back at the sink, place the clams in the colander, let drain. Any clams that do not open, throw away.
• When the clams cool, remove the meat from the shells. Chop the clam meat into diced pieces. Discard the remaining clamshells. Set clams aside.
• 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 and cooked salt pork. Cook just long enough until the clams and pork 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.