Here is a classic St. Augustine Minorcan Clam Chowder recipe. Google or otherwise search online for datil peppers. It will be good with an habenero pepper of any type, but it will not be the same. Datil peppers have a strong, distinctive flavor. The original recipe calls for conch instead of clam meat. If you can legally acquire conch, use it.
INGREDIENTS
1/8TH lb salt pork, finely chopped
2 sweet onions, finely chopped
1 bell pepper, chopped
1 or 2 datil peppers (remove seeds and pith unless you want extra "heat")' Use care handling datils as they are very hot.
12 oz clam or conch meat. Chopped, canned will work if fresh not available
3 cups chopped tomato, canned will work
2 cups diced potato, canned will work
1/2 cup tomato puree
1/2 tablespoon fresh thyme, chopped
1/2 tablespoon sea salt
1/2 tablespoon freshly ground black pepper (Use pepper mill)
1 or 2 bay leaves
PREPARATION
1. Saute salt pork in large pot, preferably cast iron. Reserve pork
2. Saute onion and bell pepper in pork fat. Add datil
3. Add reserved salt pork and remaining ingredients. If you used fresh tomato and potatoes, add sufficient water. You should have a final yield of about 2 quarts. Bring to boil at least 15 minutes and simmer at least 1 hour.
This chowder is especially good if it has had a day or two to mature. Cook enough to have left-overs.
