Hatteras Style Clam Chowder is a clear, broth-based soup that hails from the Outer Banks of North Carolina. Unlike its creamy New England cousin, this chowder highlights the briny sweetness of fresh clams with a simple, clean flavor profile. It’s a humble dish made with only a few ingredients, but each one plays a crucial role in creating a comforting and flavorful chowder. The combination of tender clams, earthy potatoes, and the subtle aroma of onions and celery, all simmered in clam juice, makes this chowder a light yet satisfying meal, perfect for any time of year.
Ingredients:
- 4 dozen littleneck clams, scrubbed
- 4 cups water
- 4 slices bacon, diced
- 1 large onion, chopped
- 2 stalks celery, chopped
- 4 medium potatoes, peeled and diced
- 2 cups clam juice (reserved from steaming clams)
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
Instructions:
- Steam the Clams: In a large pot, bring 4 cups of water to a boil. Add the clams, cover, and steam until the clams open, about 5-7 minutes. Remove the clams and set aside to cool. Strain the clam juice through a fine-mesh sieve or cheesecloth to remove any sand or grit, and reserve the juice.
- Prepare the Clams: Once the clams are cool enough to handle, remove the meat from the shells and chop it into bite-sized pieces. Discard the shells.
- Cook the Bacon: In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside, leaving the bacon drippings in the pot.
- Sauté the Vegetables: Add the chopped onion and celery to the pot with the bacon drippings. Sauté until the onions are translucent and the celery is softened, about 5 minutes.
- Add Potatoes and Clam Juice: Add the diced potatoes to the pot, followed by the reserved clam juice. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
- Combine the Clams: Add the chopped clams to the pot and stir to combine. Allow the chowder to simmer for another 5 minutes to heat the clams through.
- Season and Serve: Season the chowder with salt and pepper to taste. Ladle the chowder into bowls, garnish with the reserved bacon and chopped fresh parsley if desired, and serve hot.
Enjoy this Hatteras Style Clam Chowder with a side of crusty bread for a delightful, coastal-inspired meal!