Minorcan Clam Chowder

Preparation

1. Step 1

   Bring a medium saucepan of water to a boil. Add the potatoes to the boiling water and cook until almost cooked through (a thin knife should easily pierce the potato without going all the way to the center), about 7 minutes. Drain and set aside.

2. Step 2

   Meanwhile, in a food processor, pulse the onion, celery and bell pepper until nearly puréed.

3. Step 3

   In a large, heavy-bottomed pot, cook the salt pork over medium, stirring occasionally, until some of the fat is rendered and the pork is browned, 6 to 8 minutes.

4. Step 4

   Add processed vegetables to the salt pork and cook, stirring frequently, until most of their liquid has evaporated, about 3 minutes. Add tomato purée and crushed tomatoes and continue cooking, stirring frequently to prevent sticking, until liquid has almost all cooked away and the mixture is thick and chunky, about 10 minutes.

5. Step 5

   Add the cooked potatoes as well as the bay leaves, Italian seasoning, marjoram, thyme and black pepper, and stir to combine. Add the clam juice and cook over medium-low at a soft simmer for 30 minutes more, stirring occasionally.

6. Step 6

   Add datil peppers and simmer over low heat until flavors blend, about 10 minutes, stirring in clams in the last few minutes of cooking to warm through. Taste and add salt if needed.