MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: St. Augustine Minorcan Clam Chowder
Categories: Soups, Seafood, Vegetables, Herbs, Chilies
Yield: 10 Servings

1/4 lb Salt pork or bacon; diced
1 md Onion; diced
1 lg Bell pepper; seeded, diced
2 md Carrots; peeled, diced
3 tb Tomato paste
1 ts Dried oregano
1 ts Dried rosemary
1 ts Dried thyme
1 ts Minced garlic
15 oz Can chopped tomatoes
2 c Fish or seafood stock
8 oz Bottle clam juice
13 oz (2 cans) chopped clams;
- drained, liquid reserved
3 Bay leaves
1 Datil pepper; seeded,
- minced
+=OR=+
Datil pepper hot sauce
1/2 ts Salt
3 sm Red potatoes; peeled, diced

In large saucepan, cook salt pork or bacon over medium
heat, stirring frequently, until browned and crisp,
about 5 minutes. Using a slotted spoon, remove from pan,
and let drain on paper towels, reserving drippings in
pan.

Add onion, bell pepper, and carrots to drippings; cook
over medium heat, stirring frequently, until vegetables
are just tender, about 10 minutes. Stir in tomato paste,
oregano, rosemary, thyme, and garlic; cook for 2
minutes. Stir in chopped tomatoes, fish or seafood
stock, clam juice, reserved clam liquid, bay leaves,
datil pepper or sauce, and salt, and bring to a boil.
Cover, reduce heat, and simmer for 1 hour.

Stir in potatoes, and cook until tender, about 15
minutes. Stir in clams and cooked pork or bacon, and
cook for 5 minutes. Serve immediately.

RECIPE FROM: https://www.pauladeenmagazine.com

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