Hatteras Style Clam Chowder
Yes, this post is late. It’s a recurring theme in my life.
Over the summer, my oldest son and I spent a few days camping along the islands of Cape Hatteras, North Carolina. We decided to have a decent dinner one night and went into town. We found a busy but not too touristy looking seafood place. Well, the crab cakes were vile and the waiter was a dick. The best part of the dinner we had was laughing later as we discussed how bad it was.
As part of the meal, I ordered a cup of the clam chowder. Unlike the more familiar cream-based New England or tomato-based Manhattan varieties, Hatteras chowder is a clear broth with just a few low key ingredients, but the simplicity of the soup really brings out the clam flavor. I first experienced this soup more than a decade ago at a s had planking that I attended while working on a political campaign just across the state line in southern Virginia.
As with most things seafood, this does not need a long cook time. Of course fresh clams are best, but canned will do and they are always in season.
Ingredients
8 slices bacon, diced
1 large onion, chopped
5 stalks celery, sliced
4 carrots, sliced
4 cups peeled, cubed white potatoes
3 cups fresh clams diced or 2 (16 ounce) cans minced clams with juice
2 quarts clam juice
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
Directions
Cook bacon in a large heavy pot until crispy. Reduce heat to medium and cook onion, celery and carrots in bacon drippings until they begin to soften. Stir in potatoes, clams, clam juice, thyme and pepper. Bring to a boil, then reduce heat and simmer 20 minutes, or until potatoes are tender.
