Prev Recipe Next Recipe
Recipe courtesy of Ms. Anna

Menorken Clam Chowder

  • Level: Easy
  • Yield: 25 to 30 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 28 servings
    Calories
    87
    Total Fat
    1
    Saturated Fat
    0
    Carbohydrates
    17
    Dietary Fiber
    2
    Sugar
    2
    Protein
    5
    Cholesterol
    6
    Sodium
    391
  • Total: 2 hr 15 min
  • Prep: 15 min
  • Cook: 2 hr
Advertisement

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

Directions

  1. 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.
  2. Any unused portions can be frozen.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Recipe courtesy of Ms. Anna, mother of the owner Singleton's Seafood Shack, Mayport, FL

Show: Diners, Drive-Ins and Dives
Episode: Surf 'n Turf

Categories:

Potato Soup Vegetable Soup Potato Soup Tomato Soup Tomato Stew Recipes Chowder Sauce Recipes Fruit

Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.

Looking for Something Else?

Clam Chowder

(32)

Clam Chowder

(19)

Clam Chowder

Clam Chowder

Advertisement

6 Reviews
Add Your Review

John N.

FYI the correct spelling is Minorcan as in the Island of Minorca and the more authentic recipe uses the Dat’il pepper or Dat’il pepper sauce... This is a pepper that only grows in and around St. Augustine. Florida where the recipe originated hundreds of years ago by the Survivors of a shipwreck of Minorca’s that settled in St. Aug. <br />Using the Dat'il Pepper, rated on the Scoville Scale 100,000 to 300,000SHU, you can skip the Tabasco, Worcestershire sauce and Creole Seasoning (really Creole? This is a North Florida recipe, not a NOLA recipe!) <br />

See All Reviews