| Level: | Easy |
| Total: | 2 hr 15 min |
| Prep: | 15 min |
| Cook: | 2 hr |
| Yield: | 25 to 30 servings |
Ingredients
- 2 1/2 stalks celery, chopped
- 5 onions, chopped
- 1 (10-ounce) can clam base
- 6 ounces granulated garlic
- 6 ounces Tony’s Creole seasoning
- 1/3 bottle hot sauce (recommended: Tabasco)
- 6 ounces Worcestershire sauce
- 6 ounces lemon juice
- 1 gallon salted water
- 2 large restaurant-size cans crushed tomatoes, at least 64 ounces
- 2 large cans undrained peeled potatoes
- 3 bags chopped clams
Instructions
- Combine all the ingredients in a large pot, and bring to a simmer over medium heat. The clams should be the last ingredient added. Stir occasionally and let simmer for 2 hours. Ladle into serving bowls and serve.
- Any unused portions can be frozen.
Nutrition Facts
| Serving Size | 1 of 28 servings |
| Calories | 87 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 6 mg |
| Sodium | 391 mg |
Reviews
FYI the correct spelling is Minorcan as in the Island of Minorca and the more authentic recipe uses the Dat’il pepper or Dat’il pepper sauce… This is a pepper that only grows in and around St. Augustine. Florida where the recipe originated hundreds of years ago by the Survivors of a shipwreck of Minorca’s that settled in St. Aug.
Using the Dat’il Pepper, rated on the Scoville Scale 100,000 to 300,000SHU, you can skip the Tabasco, Worcestershire sauce and Creole Seasoning (really Creole? This is a North Florida recipe, not a NOLA recipe!)
Using the Dat’il Pepper, rated on the Scoville Scale 100,000 to 300,000SHU, you can skip the Tabasco, Worcestershire sauce and Creole Seasoning (really Creole? This is a North Florida recipe, not a NOLA recipe!)
Not bad, but clam chowder without Datil peppers isn’t Minorcan Clam Chowder.
As a frequent traveler I’ve decided on a new hobby…Hit all your restaurants….and like you always say…that was off the hook…Great clam chowder, tomato based, tons of ingredients with a kick at the end…loved it!!! On to the south carolina!!
I am sorry to make a review since I haven’t made this, but I hope you don’t mind because I noticed one mistake in this recipe and that is that the precooked bacon was left off the recipe. Unfortunately, the chef didn’t say how much he used, but it was a substantial amount. I do know that most clam chower recipes I have seen use bacon or salt pork. Also the celery along with bell peppers that is not listed and potatoes were added after the other ingredients had cooked for 90 minutes. No Creole seasoning was used in the recipe on the show either. This recipe is very flawed in my opinion.
It’s Minorcan, not menorken.
hhey , i have had this clam chowder and it is absolutely the best. we had heard you came down to mayport, fl and hope you will come again because there are so many fine dives, and diners here. love your show