Leisure Group Travel

"Grab a table at Sunset Grille to get a taste of the Floridian twist on New England Clam Chowder. The tomato-based soup is made with clams, of course, but what really sets it apart is the use of Datil Peppers, grown only around St. Augustine."

Gator Girl – Out of the Swamp

"It was a great vegetable based broth that was full of flavor. The fresh conch was cut up into smaller pieces and as very tender. I just love fresh seafood."

Allison Tibaldi

"The house specialty is the Minorcan clam chowder. This fortifying soup has won numerous local awards and cook-offs. You can’t find Minorcan Chowder anywhere else but in and around St. Augustine, so try a cup or a bowl. I got hooked on their feisty heat."

Ocean Gallery Resort

"Be sure to get an order of the grille’s Minorcan Clam Chowder, some of the best in the city."

Bayfront Marin House

"This chowder is not overly hot, but there is a little spice burn on your lips when you’re done eating. The conch is just a little chewy, and there is a good amount of potatoes, onion, celery, and tomatoes in the stew to make it a perfect cool-weather choice."

Melanie Lentz-Janney

"For dinner, try the Sunset Grille for a view of the beach from the open-air deck and a taste of the “New Minorcan” chowder, a mix of New England and Minorcan chowder."