Best 4 Menorken Clam Chowder Recipes

Menorca clam chowder, a delightful seafood soup originating from the picturesque island of Menorca, Spain, is a culinary symphony of flavors that has captivated taste buds for generations. This hearty and comforting dish showcases the bounty of the Mediterranean Sea, featuring an array of fresh clams, succulent shrimp, and tender calamari, all harmoniously blended in a rich and flavorful broth. The aromatic essence of saffron, the vibrant notes of paprika, and the subtle hint of white wine create a captivating symphony of flavors, while the addition of diced vegetables adds a delightful textural contrast. Menorca clam chowder is a culinary gem that embodies the spirit of the Mediterranean, offering a taste of the sea and the warmth of the sun-kissed shores.

This article presents a collection of three distinct recipes that capture the essence of Menorca clam chowder. The first recipe, "Traditional Menorca Clam Chowder," remains faithful to the classic flavors of the dish, using fresh clams, shrimp, and calamari as its foundation. The second recipe, "Simplified Menorca Clam Chowder," offers a streamlined version, utilizing canned clams and frozen seafood, making it a convenient option for busy home cooks. Finally, the "Menorca Clam Chowder with a Twist" recipe adds a creative spin to the traditional dish, incorporating chorizo sausage and bell peppers for a smoky and vibrant flavor profile. Each recipe offers a unique approach to this beloved soup, providing options for cooks of all skill levels and preferences.

Here are our top 4 tried and tested recipes!

MINORCAN CLAM CHOWDER

Minorcan Clam Chowder image

A favorite recipe for my brother-in-law who is from St. Augustine, Fl. Datil peppers can be purchased online or may be substituted with Jalapeno peppers. 51 oz can of clams can be purchased at most wholesale clubs (ex: Sams, Costco)

Provided by EdandTheresa

Categories Chowders

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb bacon
2 medium onions, diced
2 green peppers, diced
2 red peppers, diced
2 datil bell peppers, diced (remove seeds)
1 large potato, peeled and diced
28 ounces canned diced tomatoes
51 ounces chopped ocean clams
1 teaspoon dried thyme

Steps:

In a large stock pot render the chopped bacon.
Keep the bacon in the pan.
Add the onions and red and green peppers.
Saute until translucent.
Add tomatoes, clams and juice, potatoes, datil peppers and thyme.
Let simmer until potatoes are fork tender.

MY BEST CLAM CHOWDER

My Best Clam Chowder image

A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.

Provided by PIONEERGIRL

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 50m

Yield 8

Number Of Ingredients 11

Ingredients

3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
¾ cup butter
¾ cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 ½ teaspoons salt
ground black pepper to taste

Steps:

Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Nutrition Facts : Calories 501.2 calories, Carbohydrate 28.4 g, Cholesterol 136.6 mg, Fat 32.7 g, Fiber 2.2 g, Protein 23.9 g, SaturatedFat 19.7 g, Sodium 712.3 mg, Sugar 2.4 g

MENORKEN CLAM CHOWDER

Menorken Clam Chowder image

Provided by Food Network

Time 2h15m

Yield 25 to 30 servings

Number Of Ingredients 12

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

Steps:

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.

LOW-FAT CLAM CHOWDER

Low-Fat Clam Chowder image

Provided by Food Network Kitchen

Time 1h45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 pounds cherrystone clams, scrubbed
2 large red-skinned potatoes, peeled and cut into 1/2-inch cubes
1 slice lean center-cut bacon, chopped
1 medium onion, diced
1 stalk celery, thinly sliced
2 cloves garlic, minced
1 teaspoon fresh thyme
2 bay leaves
1 cup fat-free half-and-half
Kosher salt and freshly ground pepper
4 teaspoons unsalted butter, sliced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1/2 teaspoon paprika

Steps:

Put the clams and 2 cups water in a pot. Cover, bring to a boil over medium-high heat and cook 5 minutes. Uncover and continue to cook until the clams open, 5 to 10 minutes (discard any that do not open); transfer the clams to a bowl.
Pour the liquid into a large measuring cup. (You should have 3 cups liquid; add water if needed.) Wipe out the pot. Pour the liquid back into the pot through a paper towel-lined sieve. Add the potatoes, cover and simmer until tender, about 15 minutes. Remove one-third of the potatoes. Continue to cook the remaining potatoes, covered, until soft, about 10 more minutes. Puree in batches in a blender until smooth. Return the soup to the pot.
Cook the bacon in a skillet over medium heat until crisp, about 5 minutes. Add the onion and celery and cook until soft, about 5 minutes. Add the garlic, thyme and bay leaves and cook, stirring, about 3 more minutes. Add the bacon mixture and reserved potatoes to the soup. Cover and cook over low heat, about 5 minutes.
Meanwhile, remove the clams from their shells and roughly chop. Stir the clam meat and half-and-half into the soup; remove from the heat, cover and set aside, 20 to 30 minutes.
Discard the bay leaves. Season the soup with salt and pepper and reheat. Serve topped with a slice of butter, parsley, chives and paprika.

Nutrition Facts : Calories 353, Fat 9 grams, SaturatedFat 4 grams, Cholesterol 76 milligrams, Sodium 251 milligrams, Carbohydrate 36 grams, Fiber 4 grams, Protein 29 grams

Tips:

Use fresh clams. Fresh clams have a sweeter, more delicate flavor than frozen or canned clams. If you can't find fresh clams, frozen or canned clams can be used as a substitute.
Soak the clams before cooking. Soaking the clams in cold water for 30 minutes before cooking helps to remove any grit or sand. This will also help to make the clams more tender.
Use a variety of vegetables. This recipe calls for onions, carrots, celery, and potatoes. Feel free to add other vegetables that you like, such as corn, bell peppers, or zucchini.
Season the chowder to taste. This recipe calls for salt, pepper, and garlic powder. You can also add other seasonings that you like, such as thyme, rosemary, or bay leaves.
Serve the chowder hot. Menorca clam chowder is best served hot, with a side of crusty bread or crackers.

Conclusion:

Menorca clam chowder is a delicious and easy-to-make seafood soup. It's perfect for a quick and easy meal on a busy weeknight, or for a special occasion dinner. The soup is packed with flavor, thanks to the fresh clams, vegetables, and seasonings. And it's sure to be a hit with everyone at the table.