Subj : St. Augustine 04
To   : All
From : Dave Drum
Date : Tue May 25 2021 13:01:00

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
  
  Uncle Dirty Dave's Archives
 
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