Clam Up

Minorcan Chowder from Aunt Kate’s on the River

1 lb. diced bacon
2 diced Spanish onions
2 diced green bell peppers
2 diced celery ribs
6 seeded diced tomatoes
5 seeded and diced datil peppers
2 tsp. fresh diced thyme
½ cup brown sugar
2 cans chopped ocean clams
2 lbs. diced potatoes
2 bay leaves
½ gallon water
Salt and pepper to taste


1. In a large stock pot, render the bacon until crisp.
2. Add onions, celery, and peppers and sauté on low heat for 20 minutes or until dark in color.
3. Add diced tomatoes, thyme, brown sugar, potatoes, bay leaves and water. Strain the juice from the clams; set clams aside, and add clam juice to the pot.
4. Simmer soup until potatoes are cooked, then add clams, salt, and pepper.
Serve hot.
yields 36 8-oz. servings