Main Course
Recipe by: Kevin Brown Cuisine: American/Spanish St. Augustine Minorcan Clam Chowder
Servings: 8
Prep Time: 25 min Cook Time: 90 min
I ngredients:
Directions:
1 1/4 lb. salted pork or bacon, diced 1 medium onion, diced 1 green bell pepper, diced 2 medium carrots, peeled and diced 3 tbsp tomato paste 1 tsp each of the following: thyme, rosemary, oregano, minced garlic 1 can (15 oz.) chopped tomatoes 2 cups fish / seafood stock 1 bottle (8 oz.) clam juice 2 cans (6.5 oz) chopped clams*, drained and reserve liquid 3 bay leaves 1-2 datil peppers, seeded and minced, or datil hot sauce to taste 1/2 tsp salt 3 small red potatoes peeled, diced
1.
In large saucepan, cook salted pork or bacon over medium heat, stirring frequently until browned and crisp (~5 min) Using a slotted spoon, remove pork or bacon from pan and let drain on paper towels; reserve the drippings Add onion, bell pepper, and carrots to drippings and cook over medium heat, stirring frequently until just tender (~10 min) Stir in tomato paste, oregano, rosemary, thyme, and garlic and cook for 2 minutes Stir in chopped tomatoes, fish stock, clam juice, reserved clam liquid, bay leaves, datil pepper or sauce, and salt Bring to a boil and then cover, reduce heat, and simmer for 1 hour Stir in potatoes, and cook until tender (~15 min)
2.
3.
4.
5.
6.
7.
Directions continued on next page
Made with FlippingBook - Share PDF online