MINORCAN CLAM CHOWDER|
2 doz. fresh clams, chop, save
juice or 3 (10 oz.) cans
1/2 lb. salt pork, diced
large onion, diced
large bell pepper, diced
3 celery ribs, diced
1 (16 oz.) can tomatoes,
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
Clamato juice (16 oz.)
cubed, cooked potatoes (4
1 bay leaf
2 datil peppers
1 tsp. basil
1 tsp. oregano
In a Dutch oven, brown pork; drain on paper towel.
Saute onion, bell pepper and celery in 1 to 2 tablespoons fat.
Add pork, tomatoes, tomato sauce, tomato paste, Clamato juice,
clam juice, bay leaf, basil, oregano and datils (remove datils
when spicy enough). Simmer covered 1 hour. Add cooked pota-
toes; simmer 15 minutes. Add chopped clams; simmer 15 minutes.
Serve with saltine cracker.
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