Hatteras Clam Chowder
Hatteras Clam Chowder is a simple broth-based chowder loaded with redskin potatoes, vegetables and chopped clams perfect for cold winter nights on the Outer Banks of North Carolina.
- 8 slices of bacon, chopped
- 2 teaspoons bacon drippings
- 1 onion, chopped
- 2 stalks of celery, chopped
- 6 redskin potatoes, diced
- 3 cups canned clam juice or vegetable broth
- 4 8-ounce bottles clam juice
- Cracked pepper to taste
- 1 pint fresh clams with juice, chopped or two 10-ounce cans baby clams, drained
- Fresh parsley
- Couple dashes of Tabasco
Over medium heat in a soup pot, fry the bacon. After the bacon is crispy remove the pieces to a paper towel to drain. Reserve 2 teaspoons of the bacon dripping and sauté the onion and celery for about 5 minutes.
Add the clam juice, potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 12 minutes. Add drained clams, a handful of chopped parsley, the cooked bacon,and ground pepper and Tabasco to taste. Simmer for an additional 10 minutes and serve.
Note: Do not add salt to this recipe as the clam juice is salty enough.
This recipe was originally published on February 20, 2015. It was updated November 2019.