Gluten Free Minorcan Clam Chowder Recipe

Minorcan Clam Chowder Recipe - Miami Beach Personal Chef
This Floridian favorite — allegedly introduced by the Spanish who came over from the island of Minorca — is tomato-based and usually the hottest of all chowders. It contains several types of peppers, including habanero and, critically, datil chiles (hard to find anywhere except St. Augustine Florida). The Spanish were the first well-documented Europeans to settle the North American shores, there is no reason not to think that this was the first European clam chowder in the Americas.
1/8 pound salt pork or smoked bacon chopped fine
2 large onions chopped
1 bell pepper chopped
2 cups fresh clams, chopped fine, juice reserved
1-2 datil peppers, minced
3 cups canned plum tomatoes drained, seeded, and chopped
1/2 cup tomato puree
1/2 tablespoon thyme, crumbled
1/2 tablespoon salt
1/4 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
1-2 bay leaves crushed
2- 8 ounce bottles clam juice
3 cups fish stock
2 cups new potatoes, diced
Saute pork in large pot over medium heat until fat is rendered. Remove pork and set aside. Add onions, bell pepper, and cook until softened. Add clams, reserved clam juice, datil peppers, tomatoes, tomato puree, seasonings, clam juice, fish stock, and reserved pork. Bring to a boil. Reduce heat and simmer one hour. Add potatoes and cook 30-45 minutes more. Add additional stock or clam juice if too thick.
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