As the oldest continuous European settlement in the United States, St. Augustine, Florida is a culturally diverse city with a storied history and a “melting pot” of cuisines. At the top of your must-eat list when visiting America’s Most Photogenic City™ is Minorcan Chowder and St. Augustine Fried Shrimp.
St. Augustine Fried Shrimp. ©Priscilla Willis
With more than 450 years of history, dining on Florida’s Historic Coast (St. Augustine to Ponte Vedra) is a melting pot influenced by the diverse peoples and cultures that have called this area home since 1565. Spain, France, Italy, Asia, Mexico and the Caribbean – the countries that make up St. Augustine’s history ̶ all flavor the area’s global cuisine. Blend authentic cuisine, a year-round abundance of fresh seafood, and inspiration from centuries of diverse heritage and you have the bold tastes and ethnic variety that foodies crave.
Another important cultural influence on the cuisine of St. Augustine comes from the island of Minorca (or Menorca), one of the Balearic islands (along with Mallorca and Ibiza) located in the Mediterranean Sea belonging to Spain. Minorcans were among the people recruited by Scottish speculator John Turnbull as indentured servants to work on his New Smyrna Indigo plantation south of St. Augustine in 1768.
This was the largest single group of European settlers to immigrate as a single group to the New World. The courageous efforts of the group to tame the wilderness and settle a portion of Northeast Florida represents a major contribution to early American history.Following nine years of harsh conditions and even harsher treatment, then, decimated by disease and starvation, the remaining 700 souls walked to St. Augustine. They petitioned the governor who granted them space to settle in the northwest section of the old walled city. {Source: The Menorcan Cultural Society}
Minorcan chowder gets it spice from Datil peppers.
Minorcan (Menorcan) Cuisine
But enough history, let’s talk Minorcan food. Naturally, Minorcans brought with them their Mediterranean cuisine, a little different from Spanish cuisine and, as an island nation, heavily influenced by a history of invaders: Roman, British, and French. Minorcan food is simple, seasonal, and always fresh. It is based on seafood, especially clams, lobsters, and squid. Vegetables are plentiful and cultivated on a small scale—mainly for local consumption.
Walking the quaint brick, pedestrian-only streets of the historic Colonial area, I spied the sign for St. Augustine Seafood Company and decided to have my first taste of this special red clam chowder I’d heard so much about. Curious about what makes Minorcan chowder different from the more familiar red Manhattan chowder, I asked the personable young man behind the counter what makes the difference. He cheerfully obliged with an educated response and broad smile: “The islands of Minorca grow the Datil pepper. St. Augustine is one of the few spots where Datil peppers grow, so that’s what gives it our spice here. Gives it that originality, right there. So it’s the Datil pepper that’s gonna make it a little bit spicier. I’m a fan of mixing it half and half, too – some people don’t like the spices that much.”
We agreed that we like it spicy and that the heat index in their version doesn’t set your mouth on fire. But, if you have a low tolerance for peppers, you may want to try the half & half — a combo of red and white, half Minorcan and half New England clam chowder.
Minorcan Chowder at Catch 27. ©Priscilla Willis
The datil pepper's fruity, spicy heat is the secret ingredient in Minorcan clam chowder and, once you try it, you'll have a new appreciation for red chowder.
- 2 dozen Florida clams*
- 4 ounces salt pork or bacon
- 1 datil pepper, minced use half a pepper if you're heat shy
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 medium carrots, diced
- 1 cup small red potatoes, peeled and diced
- 1 15-ounce can chopped tomatoes
- 3 tablespoons tomato paste
- 1 teaspoon fresh garlic, minced (1-2 cloves)
- 1 teaspoon oregano
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 teaspoon salt
- 3 bay leaves
- 1 8 ounce bottle clam juice
- 2 cups fish stock**
-
Take 4 ounces of salt pork and cut into small pieces. If using bacon, cut crosswise into 1/2 inch pieces. Plase in a soup pot and cook for 10 minutes. When the salt pork (or bacon) is browned, remove and place on a paper towel, leaving the rendered fat in the pot. Add the diced onion, green pepper, and carrots to the rendered fat and cook 5-10 minutes until the onions are translucent.
-
Stir in one 15-ounce can of chopped tomatoes, 3 tablespoons of tomato paste, all the seasonings (use fresh or dried) and bay leaves. Add one minced datil pepper or 2-3 teaspoons of datil hot sauce (to taste).
-
Next, add the 8-ounce bottle of clam juice and 2 cups of fish stock. Simmer on low heat for 1 hour.
-
Meanwhile, place the 2 dozen fresh clams in a colander in the sink. Lightly scrub the outside of the clams and rinse to remove any dirt or sand. Place the clams in a large pan over medium-high heat with 1/3 cup of water. Cover the pan and cook the clams for approximately 10 minutes until the clams open. Remove from stove.
-
Using a slotted spoon, place the clams in a colander, let drain. Throw away any unopened clams. When the clams cool, remove the meat from the shells. Chop the clam meat into bite-size pieces. Set aside. Discard clam shells.
-
Next, add one cup of the diced potatoes to the soup and cook approximately 20 minutes or until the potatoes are tender, but not mushy. Add the chopped clams and cooked salt pork. Cook just long enough for the clams and pork to be heated through - approx. 5 minutes. Taste and adjust seasonings if necessary. This soup tastes even better the next day because the flavors have had more time to meld.
If you are using canned minced clams, drain the clams, retaining the juice to use instead of the bottled clam juice. You'll have about 1 cup of clam juice from two 6.5 ounce cans of clams.
More About Datil Peppers
Datil peppers are similar to habaneros but have a sweeter, fruitier flavor. Their level of spiciness may be anywhere from 100,000 to 300,000 scoville units. Datil peppers are cultivated throughout the United States and elsewhere, but the majority are produced in St. Augustine, Florida, where they have been traditionally cultivated for roughly two-hundred thirty years. {Source: Datil Pepper Hot Sauce}
I’d like to add how refreshing it was to interact with a counter person who obviously had been trained on the details of the fresh seafood and menu offerings at his workplace. As you know, this is not always the case… St. Augustine Seafood Company is a recently opened fast casual concept on St. George St. in the historic Colonial area that only sources sustainable, domestic seafood from the shores of the continental U.S. — direct from local waters when available. They partner with local fisherman and fish markets to provide the highest quality shrimp, oysters, and fish direct from the boats. Check them out when you’re visiting this unique Florida destination.
St. Augustine’s Food Festivals
March – St. Augustine Lions Seafood Festival
April – Annual Rhythm & Ribs Festival; Taste of St. Augustine Festival
May – Farm to Table Soiree; The Great Chefs of St. Augustine: A Culinary Competition; and New for 2019: Brewfest – details in the works.
September – St. Augustine Independent Restaurant Association (SAiRA) Food & Wine Fest; Friends of the GTM Reserve’sOceanWise Sustainable Seafood Fundraiser
October – Datil Pepper Festival and Cook Off with Home and Garden Show; St. Augustine Greek Festival; A Taste of the Beach; St. Augustine (SAiRA) Restaurant Week
November – Annual St. Augustine Great Chowder Debate; Tour de Farm*; Rhythm and Ribs Festival
Located midway between Daytona Beach and Jacksonville, Florida’s Historic Coast includes historic St. Augustine, the luxury golf and seaside elegance of Ponte Vedra, and 42 miles of pristine Atlantic beaches. For more information on events, activities, holiday getaways, accommodations and to plan your vacation in St. Augustine, Ponte Vedra & The Beaches, visit Florida’s Historic Coast Visitors and Convention Bureau website and/or follow them on social media:
Phone: 800-653-2489.
Disclaimer: Special Thanks to Barbara Golden, communications manager of Historical St Augustine, Ponte Vedra, & The Beaches Visitors and Convention Bureau for facilitating my stay and sharing her passion for the city and to Irving at the charming St. George Inn for hosting me during my visit.
We love hearing from our readers!