Minorcan Clam Chowder

 

 

Serves 4

 

 

  • 1 C Chopped Clams (2-6.5oz can)
  • ½ lb Diced Spanish Yellow Onion
  • ½ Diced Green Pepper
  • ½ lb Diced Russet Potatoes
  • 14 ½  oz Diced Tomatoes (1 can)
  • ½ Tbs Minced Garlic
  • 2 Tbs San Augustin Datil Pepper Table Sauce
  • ½ Tbs Olive Oil
  • ½ Cup Clam Juice
  • ½ Tsp Pepper
  • ½ Tsp salt
  • ½ Tbs Old Bay
  • 1 oz Diced Chives

 

In a large sauce pan simmer clams in clam juice for 10 minutes. In a seperate sautee pan, sauté onions and garlic in olive oil until soft

 

In the sauce pot with clams, combine tomatoes, peppers, potato, old bay, pepper, and San Augustine Datil Pepper Table Sauce. Bring to a boil.

 

Add onions and garlic and  reduce to a simmer. Cover and slow cook for 30 minutes or until potatoes are soft

 

Serve and garnish with chopped chives