Minorcan Clam Chowder Recipe

Clean & Steam Clams

Rinse clams under cold water and scrub shells. Discard any open clams that do not close when tapped. In a large pot over medium heat, combine the clams, white wine, and 1 cup water. Cover and steam until clams open, about 6–8 minutes. Remove clams with tongs as they open and set aside in a bowl to cool. Reserve the cooking liquid; strain through a fine-mesh sieve or cheesecloth into a bowl to remove grit and set aside.

When cool enough to handle, remove clams from their shells. Chop half of the clam meat roughly and leave the other half as whole pieces for texture. Reserve shells if you set them aside for additional stock (see optional step).

Optional extra stock: If using reserved shells, in a small saucepan cover shells with 1 cup water, bring to a simmer, and cook 10 minutes. Strain and add this shell stock to the reserved clam cooking liquid.

In a large Dutch oven or heavy pot, heat 2 tbs olive oil and 1 tbs butter over medium heat until the butter foams. Add the diced onion, celery, and carrots and cook, stirring occasionally, until vegetables soften and onion becomes translucent, about 6–8 minutes.

Add the diced potato and minced garlic and cook 2–3 minutes, stirring, to toast the garlic lightly.

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes, smoked paprika, dried oregano, bay leaf, datil pepper paste (start with 1 tsp; add more later to taste if desired), salt, and pepper. Stir to combine.

Pour the reserved clam cooking liquid (and optional shell stock) and the remaining 1 cup water into the pot. Bring the mixture to a gentle simmer, reduce heat to medium-low, cover partially, and simmer until the potatoes are tender, 12–15 minutes.

Once potatoes are tender, add the reserved clam meat (both chopped and whole pieces) to the pot. Simmer gently 3–4 minutes more until clams are heated through but not rubbery.

Stir in the half-and-half and the extra 1 tbs butter and warm gently — do not boil once dairy is added — about 2 minutes, adjusting the chowder thickness with a splash more water or milk if it seems too thick.

Taste and adjust seasoning: add more datil paste for heat, salt, or pepper as desired. Remove and discard the bay leaf.

Stir in the chopped parsley and lemon juice. Ladle chowder into bowls and garnish with sliced green onions and optional cooked bacon or crusty bread on the side.

Serve immediately. Leftovers keep in the refrigerator 2–3 days; reheat gently over low heat to avoid curdling the cream.