![\"St.](\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2019\/01\/St.-Augustine-Fried-Shrimp-e1546978412931.jpg?resize=650%2C813&ssl=1\")
St. Augustine Fried Shrimp. \u00a9Priscilla Willis<\/p><\/div>\n
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 \u2013 the countries that make up St. Augustine\u2019s history \u00a0\u0336 all flavor the area\u2019s 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.<\/p>\n
Jump to Recipe<\/a><\/p>\n 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. \u00a0Minorcans 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.<\/p>\n 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 \u00a0petitioned the governor who granted them space to settle in the northwest section of the old walled city. {Source: The Menorcan Cultural Society<\/a>}<\/p><\/blockquote>\n Minorcan chowder gets it spice from Datil peppers.<\/p><\/div>\n 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.\u00a0Minorcan 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\u2014mainly for local consumption.<\/p>\n Walking the quaint brick, pedestrian-only streets of the historic Colonial area, I spied the sign for St. Augustine Seafood Company<\/a>\u00a0and decided to have my first taste of this special red clam chowder I’d heard so much about.\u00a0Curious 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.”<\/p>\n 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 \u2014 \u00a0a combo of red and white, half Minorcan and half New England clam chowder.<\/p>\n Minorcan Chowder at Catch 27. \u00a9Priscilla Willis<\/p><\/div>\n 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.<\/p>\t<\/div>\n\t 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. <\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t 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). <\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t Next, add the 8-ounce bottle of clam juice and 2 cups of fish stock. Simmer on low heat for 1 hour. <\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t 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. <\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t 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. <\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t 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.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t 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.\u00a0<\/p>\n\t<\/div>\n\t\t<\/div>\n<\/div>\n 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<\/a>}<\/p>\nCultural Influences on the Cuisine of St. Augustine<\/h2>\n
![\"Minorcan](\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2019\/01\/Minorcan-Chowder-e1546978605877.jpg?resize=640%2C800&ssl=1\")
Minorcan (Menorcan) Cuisine<\/h2>\n
![\"St.](\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2019\/01\/St.-Augustine-Seafood-Co.jpg?resize=450%2C600&ssl=1\")
<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2019\/01\/St.-Augustine-Collage-e1547078085200.jpg?resize=650%2C520&ssl=1\")
<\/p>\n![\"bowl](\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2019\/01\/Catch27_Minorcan_Chowder.jpg?resize=488%2C650&ssl=1\")
Minorcan Clam Chowder Recipe<\/h2>\n
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![\"Datil](\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2019\/01\/datil_pepper_5x3.jpg?resize=650%2C390&ssl=1\")
<\/h2>\nMore About Datil Peppers<\/h2>\n