Datil Seafood Chowder

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Chowder, Datil Peppers and Minorcans

I typically prefer recipes that allow me to "fix it quick", yet have more flavor than "out of the box". This recipe requires about 30 minutes of prep time and 1.5 hours of cook time, so its an exception to the rule.....but, well worth the wait.

Anyone who has spent some time in the nation's oldest city and eaten in the local restaurants has come across BBQ sauces, pepper jellies, hot sauces, beef jerky, relish and just about anything else you can think of made with Datil Peppers. There is an thriving cottage industry in the area making delicious goods with the "Minorcan" Datil Pepper.

The Datil Pepper is one of those peppers that is packed with flavor and not just heat. It is slightly less hot than the Orange Habanero and it has a sweeter, fruitier taste. The heat intensity for these peppers ranges from 100,000 to 300,000 Scoville Units. Mature fruit are 1" to 3" in length and are yellow/orange in color.

Seafood Datil Pepper Chowder

The Recipe

I can take or leave clams, but fresh Bay Scallops and Mayport Shrimp are hard to beat. My version of Minorcan Clam Chowder is as follows:

Ingredients
1/2 pound fresh Mayport Shrimp
1/2 pound fresh Bay Scallops
4 medium potatoes, diced
1 small onion, diced
2 stalks celery, diced
1 large green peppers, diced
1/2 pound bacon, diced
28 oz crushed tomatoes
1 teaspoon Kosher salt
1 teaspoon cracked pepper
1 teaspoon thyme
2 bay leaves
2 teaspoons Datil Pepper Sauce
3-4 cups water

Instructions
1. Fry bacon until crisp. Set aside and let cool, then dice.
2. Add all ingredients in a large soup pot, except Shrimp and Scallops. I start with 3 cups of water.
3. Bring to boil and then simmer for 1.25 hours. This is a thick chowder. You may need to add another cup of water in about 30 to 45 minutes after you start cooking, depending on how think you want the chowder.
4. Add the scallops and shrimp and simmer another 20 to 30 minutes until cooked.

Enjoy!!

Recipe adapted from Minorcan Clam Chowder, Courtesy of Datil Pepper Products

Seafood Datil Pepper Chowder Ready to Eat! 

Datil Pepper History

Enter the Minorcans

Minorca is one of the Balearic Islands located in the Mediterranean Sea that belongs to Spain. According to Wikipedia, Minorca is known for its collection of megalithic stone monuments, which speak of a very early prehistoric human activity.
Naveta Tudons
You will be hard pressed to find anything about Datil Peppers in Minorca. Most believe that Datil Peppers originated somewhere in the Caribbean and that the Minorcans brought the seeds with them as they migrated to eventually St. Augustine.

Minorcan indentured servants were brought to a New Smyrna colony on Florida's east coast to work on Dr. Andrew Turnbull's indigo plantation in 1768. The Minorcan servants agreed to serve 6 to 8 years and at the end of the agreement, each was to receive 50 acres of land and an additional 5 acres for each child.

The conditions at the plantation were horrific and were more like "slavery conditions". Several years later the "indentured servants" colony failed and about 600 Minorcan's (less than half that originally left Minorca) made their way to St. Augustine along with their Datil Pepper seeds in 1777.

Datils have been grown in St. Augustine ever since and are a staple in the Minorcan community. Datils are still used in Minorcan cooking and can be found in everything from chicken pilau and homemade sausage to Minorcan Clam Chowder.

Sources:
Datil Sensations Datil History
Answers.com St. Augustine History

Minorcan Clam Chowder

Recipe

According to "500 Things to Eat Before It's Too Late: And the Very Best Places to Eat Them" by Michael Stern there is no Minorcan Clam Chowder on the island of Minorca.

Seafood was readily available on the east coast of Florida and the Minorcans were excellent fishermen. Using their Datil Peppers and the local seafood, the Minorcans made Chowder in the nation's oldest city and it can still be found today in the restaurants around St. Augustine.

Minorcan Clam Chowder is a Manhattan style chowder with clams, potatoes celery and a few other delicious ingredients.

Ingredients
1 qt. Chopped clams with juice
5 large potatoes, diced
3 large onions, diced
4 stalks celery, diced
3 large green peppers, diced
1/2 lb. bacon, diced
2 large cans crushed tomatoes (16 oz.)
salt and pepper to taste
thyme to taste
2 bay leaves
Datil pepper (optional)

Instructions
Fry bacon until crisp. Add onions, green peppers, and celery in bacon grease and sauté until soft. Add all ingredients and simmer approximately 2 hours.

Add a little water if needed, and more tomatoes to adjust consistency. You can also use fewer vegetables, as this is a thick and chunky style chowder.

Courtesy of Minorcan Datil Products

Datil Pepper Links

Naveta TudonsNaveta Tudons
Datil Pepper Store
Relish, Pepper Jellies, Hot Sauces, Beef Jerky, Honey Mustard and BBQ Sauces made with Datil Peppers at ArmadilloPepper.com
Hot Pepper Heat Index
A list of popular peppers and their corresponding Scoville unit ranking.
Recipe for Datil Pepper Jelly Chicken Wings
Recipe for Buffalo Style Chicken Wings, except with a twist. The wings include Datil Pepper Jelly.

More about Minorcan Culture and Food

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St Augustine, Florida Information

Home of the Datil Pepper

Local information for the historic district in St. Augustine, FL.

The population of 32084 is 20,767.

That's #5035 out of all 42,305 zip codes.

91% of the population is white, which is 17 points more than the national average.

The average household income in 32084 is $41,191, which is $11,493 more than the typical average.

This contributes to the average house being worth $160,400. When the survey was done in 2000, that represented a difference of 104% from the typical value.

Men make up 46% of the population, and the typical age in this part of FL is 46.1.

Stats about: Saint Augustine, FL

Population: 20,767
Number of Households: 12,542
Average House Value: $160,400
Average Income per Household: $41,191
Elevation: 7 ft

Population Breakdown:

Population Chart

Map of St. Augustine, FL

Historic District

Blog: Backyard Southern Gourmet

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  • Reply
    Cinpat Sep 22, 2009 @ 10:27 am | delete
    Loved this page - Beautiful photos and recipes. Some great ideas and I'll be back for more! Also loved the historical data provided. An excellent lens.
  • Reply
    ArmadilloPepper Sep 17, 2009 @ 9:32 am | in reply to Lizblueberry | delete
    Thanks for you comment and thanks for shopping our store!
  • Reply
    Lizblueberry Sep 17, 2009 @ 8:42 am | delete
    Those are some fabulous pics ! I adore a good burger and am going to make that! Also, the chowder recipe is one that I even I can make. I don't have much time to spend in the kitchen so the recipe was much appreciated!
    Funny thing... I actually purchased some salsa from your site and loved it. I was surprised to run across your lens!
  • Reply
    angelbaby62 Sep 16, 2009 @ 1:55 pm | delete
    i loved this chowder. it's one of things that can really warm up a cool fall day. it was served at a small gathering of friends and i put aside a small bowl of "leftovers" to take home. but by the time i left, even my take home chowder had been eaten! next time i'll double the recipe.

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