If you ever find yourself in Jacksonville, Florida, craving a bowl of hearty, flavorful seafood chowder, look no further than Singleton’s Seafood Shack. This local treasure, which has been reeling in patrons since the 1960s, was thrown into the spotlight in an episode of “Diners, Drive-Ins, and Dives.” Join Guy Fieri as he explores the rich history and vibrant flavors of Menorcan Chowder, a dish with roots that trace back to a tiny island off the coast of Spain.

From Sea to Shack

Singleton’s Seafood Shack, located right on the water, provides a dining experience that screams authenticity. As soon as you step inside, you’re greeted by a display of fresh fish, a testament to the restaurant’s commitment to quality. Owner Dean Singleton ensures that the seafood is always fresh and top-notch, following in the footsteps of his father, Ray, who started the place as a commercial shrimper in the 60s.

Dean is a first-generation Singleton to bring in the catch straight from the boat, carrying on a family tradition that dates back decades. “Got 45 pounds there, bud,” Dean proudly announces, showcasing the day’s haul. The restaurant’s heritage also includes a unique Menorcan influence, owing to their ancestral roots on the island of Menorca.

Crafting the Menorcan Chowder

The centerpiece of Guy Fieri’s visit is the Menorcan Chowder, a dish loaded with fresh clams and an array of vibrant ingredients. Dean explains that the clams come from Cedar Creek in Tallahassee and are frozen to keep all the saltwater and juices intact, making them easier to shuck.

The clams are then chopped into nice pieces and combined with a variety of ingredients to create the chowder. The recipe begins with fresh chopped clams and crushed tomatoes. “I told you it was gonna splatter,” warns Guy as tomatoes hit the pot. The chowder’s base is seasoned with granulated garlic, adding a robust flavor to the dish.

Dean then adds fresh water to the mix, followed by pre-cooked bacon with a bit of its fat for richness. “Leave the juice,” he says, emphasizing the importance of incorporating all the bacon’s flavors. The ingredients are left to simmer for about 90 minutes, allowing the flavors to meld together.

Next, it’s time to add the vegetables: onions, celery, and bell peppers. Potatoes are also tossed in, providing heartiness to the chowder. “Cup of Splash, son,” Guy jokes as he helps mix everything together. The chowder is cooked until it reaches a double boil, allowing all the ingredients to infuse beautifully.

The Final Verdict

The result is a chowder that Guy Fieri describes as reminiscent of seafood cioppino rather than traditional Manhattan clam chowder. “A little spice, little acid there from the lemon juice, clam flavor, got a good bacon flavor—really good, man,” he says. The chowder’s texture is exceptional, with visible chunks of clams and an abundance of other goodies.

Dean’s Menorcan Chowder is a hit with both locals and visitors. “The clams are good, and it’s loaded with other goodies,” Guy remarks, praising the dish’s big flavor. The chowder’s unique taste and hearty composition make it a standout at Singleton’s Seafood Shack, a place where you can always count on quality and freshness.

A Place of Tradition and Taste

Singleton’s Seafood Shack is more than just a restaurant; it’s a family legacy and a testament to the power of tradition and quality. As customers indulge in the rich flavors of Menorcan Chowder, they not only enjoy a delicious meal but also become part of a story that spans generations. For those looking to experience a true taste of Jacksonville, Singleton’s Seafood Shack is the place to be.