NYT’s spicy Minorcan clam chowder (gift link).
The clams we dug ourselves. The datil pepper powder I ordered online – making ½ recipe I used 1/8 t. of the dried powder (we’re spice wimps). I could not bear to pre-cook the spuds or pulverize perfectly good veggies in the food processor. Instead, I sauteed the bacon, added the trinity, added the tomato (including some home-roasted garden tomato puree), and lastly – after the base simmered for about 10 minutes – added the potatoes. Clams and datil to follow for a few minutes once the potatoes were tender.
Served with Dorie G.’s freshly baked corn bread (also ½ recipe). Good stuff! Will use as a launch-pad for future versions.
