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5 from 6 votes

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.
Course Soup
Cuisine American
Keyword Hatteras Clam Chowder
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Author Ali Randall


  • 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.