Minorcan Mike's Clam Chowder

Datil peppers bring the heat to this chowder. (Be sure to wear kitchen gloves when dicing the fresh peppers.) Look for clams in juice at local fish markets. Photo by Amanda Rosenblatt.

Serves 8-10

Ingredients

½ pound bacon

3 large onions, diced

3 green peppers, diced

4 stalks celery, diced

1 quart chopped clams, juice

1 (28-ounce) can crushed tomatoes

Salt and pepper, to taste

½ (12-ounce) jar Minorcan Mike’s Datil Pepper Sauce

½ teaspoon dried thyme

2-3 fresh datil peppers, diced

2 bay leaves

Minorcan Mike’s Datil pepper Rub & Seasoning, to taste

5 large potatoes, peeled and cubed

Instructions

Cook bacon in a frying pan over medium heat, stirring occasionally to prevent sticking, until very crispy. Remove cooked bacon and set aside to use as garnish. Reserve bacon fat.

Heat 2-3 tablespoons of reserved bacon fat in a large soup pot or cast-iron Dutch oven. Add onions, green peppers and celery and sauté until soft. Add clams and juice, tomatoes, salt, pepper, datil pepper sauce, thyme, datil peppers and bay leaves. Stir to combine, then bring to a boil. Reduce heat and simmer 1 hour. Season to taste with Minorcan Mike’s seasoning. Add potatoes and cook another 45 minutes.

Add some stock, water or datil pepper sauce (to taste) if chowder is too thick. Garnish with crispy bacon pieces.