Get Our Newsletter

Authentic Minorcan Clam Chowder Recipe

Last Updated on October 18, 2023

Our Minorcan clam chowder recipe is a top readers’ favorite and one of St. Augustine’s signature dishes.

Its deep red color comes from the tomato base filled with vegetables, clams, and seafood stock, with a little kick from the datil pepper, its key ingredient.

Datil Pepper ready to be picked

The pepper was brought centuries ago from Cuba and harvested primarily in northeast Florida.

Fat Cat Florida Sauce Citrus and Datil Pepper Blend Bottles

St. Augustine natives insist there is no substitute for the datil’s sweet-tart, citrusy, hot taste. You also can’t go wrong using Fat Cat Florida Sauce.

Read on to see how you can make this delicious Minorcan Clam Chowder recipe at home!

Brief History

Centuries ago, settlers from Minorca, an island near the coast of Spain were brought to Florida. They worked as indentured servants on Florida’s indigo plantations.

Once here, the Minorcans created the rich chowder blending their Mediterranean cooking methods with local seafood, herbs, and produce.

Photo of Minorcan Chowder

This chowder has become synonymous with St. Augustine’s multi-cultural heritage and cuisine.

Finding the Datil

Datil Peppers from Visit St Augustine
Source: Visit St. Augustine

As soon as we returned home from a recent trip to St. Augustine, we wanted to prepare this dish, but we had a challenging time finding datil peppers.

However, we went online and located vinegar with whole datils floating inside.

In a pinch, datil hot sauce or datil spices will do. They can be shipped, or you might check specialty food shops in your area.

Datil Pepper Plant from St. Augustine

To prepare for our next batch, we purchased some seeds and planted the pepper in our garden. You can try other pepper substitutes, but the datil is distinctive.

Our Authentic Recipe

Photo of minorcan clam chowder

The following recipe is a result of several experiments from our kitchen. We’ve also been told there are a few “musts” to authentic Minorcan clam chowder. We have attempted to be true to them.

Remember, the chowder is always red and must be tomato-based. Some insist that the onions should always be cooked in salt pork.

Photo of Cedar Key clams
Cedar Key clams

We always use fresh seafood so we purchased clams at our local market. If you can’t find fresh ones, grocery stores have them in cans.

There are probably many more “purist” recommendations, but here is the Minorcan Clam Chowder recipe we created.

Authentic Minorcan Clam Chowder

Photo of Minorcan Clam Chowder
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes

Ingredients

  • 2 dozen fresh Florida clams* from your seafood shop (any size)
  • 4 oz. salt pork** (also found in most markets)
  • Datil pepper, minced (use half a pepper if you’re heat shy), or datil hot sauce
  • Medium onion, diced into small pieces
  • Green bell pepper, diced
  • 2 medium carrots, diced
  • Diced small red potatoes, peeled 1 cup
  • 1 15-ounce can chopped tomatoes
  • 1 teaspoon fresh garlic (1-2 cloves)
  • 3 tablespoons tomato paste
  • 1 teaspoon oregano
  • 8-ounce bottle clam juice (also found in markets)
  • 1 teaspoon rosemary
  • 2 cups fish stock (found in markets, but if fresh from the seafood market is even better)
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 3 bay leaves
  • 1 Soup pot, 1 colander, 1 large pan with lid, hand strainer

Instructions

    1. Take 4 oz. of salt pork and cut up into tiny pieces. Place in a soup pot and cook for 10 minutes.
    2. 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.
    3. 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.
    4. 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).
    5. Next, add the 8-ounce bottle of clam juice and 2 cups of fish stock. Let it simmer on low heat for 1 hour.
    6. 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.
    7. 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.
    8. Back at the sink, place the clams in the colander, let drain. Any clams that do not open, throw away.
    9. When the clams cool, remove the meat from the shells. Chop the clam meat into diced pieces. Discard the remaining clamshells. Set clams aside.
    10. 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.
    11. Add the chopped clams and cooked salt pork. Cook just long enough until the clams and pork are heated through (5 minutes).
    12. 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.

Notes

If you cannot find fresh clams, you may substitute two – 6.5 ounce canned minced clams (found in your market). Drain the clams from the juice (but save the juice and add to the soup at any time.)

Substitute bacon if you cannot use salt pork.

If you are using canned minced 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 follow the recipe (starting with #9, skip #5-8), pour juice into the soup.

Looking for even more delicious Authentic Florida Recipes? Check out: Cedar Key Clam Linguine.

Want to check out another part of the Sunshine State known for its delicious clams? Visit: Old Florida Charm: Authentic Cedar Key

And if you want to step back in time, plan a visit to St. Augustine getaway.

7 thoughts on “Authentic Minorcan Clam Chowder Recipe”

  1. Thanks for this beautiful recipe. However I just wonder – Is the Datil pepper the same as a Scotch Bonnet Pepper?

    Reply
    • Hi Wilma! The Datil pepper packs the intense heat of a Scotch Bonnet Pepper, but its flavor is a bit sweeter and more fruity.

      Reply
    • Not even close, I lived near St Augustine for many years and have eaten my share. The Datil is a sweet hot pepper with a unique flavor. Scotch bonnets are just hot. The Datil is a Mediterranean variety that grows well in sandy soil. A minorcan chowder is the perfect use for this pepper…

      Reply
  2. This recipe is a winner. My parents moved from the Midwest to Florida, and Minorcan chowder was one of the first dishes they fell in love with there. On a visit I tried it, and needless to say, I have to get some every visit now. However, your amazing rendition is spot on. It’s every bit as good as the bowls I’ve eaten in St. Augustine. I did have some problems finding fish stock, but finally just made some myself with a recipe I came across online. Thank you so much for this wonderful recipe. It’s definitely in my family’s meal rotation now and forever.

    Reply
  3. I grew up in New York so red clam chowder is what expected. Ironically, even as a kid, I liked Tabasco sauce in my chowder. When I moved here 30 years ago, I got a bowl of Minorcan clam chowder at beachside bar. I was instantly in love. We live 45 minutes away, but we go to St. Augustine just for the soup.

    I’ve begged Jacksonville restaurants to carry it but they don’t know what it is! I’ve started a garden just to grow datil peppers. They do have an amazingly distinctive flavor. It is hot but not scorching and they flavor blends beautifully with the chowder.

    Reply
    • Singleton’s seafood in Atlantic Beach is the closest to you. Also, Chowder Ted’s in north JAX is another option. Hope this helps shorten your drive…

      Reply

Leave a Comment

Skip to Recipe