Minorcan Clam Chowder Recipe

Purge and Steam Clams

Rinse clams under cold water, discarding any with cracked shells or that do not close when tapped. In a large pot combine water, white wine, bay leaves, peppercorns, and 1 tsp salt. Bring to a vigorous simmer over medium-high heat. Add clams, cover, and steam until shells open, about 6–8 minutes. Remove pot from heat.

Using a slotted spoon, transfer opened clams to a bowl to cool. Reserve the cooking liquid by pouring it through a fine-mesh sieve lined with cheesecloth into a measuring cup or bowl to remove grit; you should end up with about 4 cups of clam broth. Discard any unopened clams.

When clams are cool enough to handle, remove meat from half the clams and chop coarsely. Leave the other half whole or halved for texture. Reserve clam meat in the refrigerator until added back to the chowder.

If using bacon, in a large heavy pot (6–8 quart) cook diced bacon over medium heat until fat is rendered and bacon is crisp, 6–8 minutes. Transfer bacon to a paper towel-lined plate and leave fat in the pot. If not using bacon, heat butter and olive oil together in the pot over medium heat.

Add diced onion, celery, and green bell pepper to the hot fat. Sweat gently, stirring occasionally, until softened and translucent, 6–8 minutes — do not brown. Add minced garlic and sofrito (datil paste or substitute) and smoked paprika; cook 1–2 minutes until fragrant.

Sprinkle the flour over the softened vegetables and cook, stirring constantly, for 1–2 minutes to create a light roux and remove raw flour taste.

Slowly whisk in the reserved clam broth until smooth, scraping up any browned bits from the bottom. Add the cubed potatoes. Bring to a simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes.

Lower heat to medium-low. Stir in the milk and heavy cream, heating gently until just warmed through — do not boil vigorously after adding dairy to prevent curdling. Simmer 4–6 minutes to meld flavors and thicken slightly.

Stir in the datil pepper paste (or jalapeño/cayenne substitute), hot sauce, Worcestershire sauce, sea salt, and freshly ground black pepper. Taste and adjust heat and seasoning — Minorcan chowder should have a noticeable but balanced spicy kick.

Add the reserved clam meat to the pot and warm gently until clams are heated through, 2–3 minutes. Avoid overcooking clams to keep them tender.

If you reserved bacon, stir the crisp bacon pieces back into the chowder, reserving a few for garnish if desired.

Ladle chowder into bowls and garnish with chopped parsley, chives, and a lemon wedge. Serve with crusty bread or oyster crackers. Provide additional hot sauce and lemon at the table.