Main Course
Recipe by: Kevin Brown Cuisine: American/Spanish St. Augustine Minorcan Clam Chowder (Continued)
Servings: 8
Prep Time: 25 min Cook Time: 90 min
Directions (Continued):
8. Stir in claims and cooked pork or bacon and cook for 5 minutes 9. Serve immediately
Notes: Datil peppers are a locally grown in St. Augustine, FL. They can be ordered online in seeds and pepper form, though the easier route in probably datil pepper hot sauce. You can also bribe Kevin Brown to bring you some :) The pepper is said to be close to a Scotch bonnet pepper though sweeter and more fruity flavored. They are very spicy, and about the same as a habanero on the Scoville scale, so be sure to remove the seeds and you may want to wear gloved when preparing them. This chowder is probably the one local cuisine. The Minorcans were some of the earliest settlers in St. Augustine and the peppers being very local add to the uniqueness. There are annual Minorcan Chowder Debates (cook- offs) for this dish with most local restaurants competing.
Goes great served with cornbread!
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