Hatteras Style Clam Chowder |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is 'Hatteras style.' I work in a restaurant near the North Carolina coast and make this two times a week. I have scaled down the batch for home use. It is very simple. You can also use the bacon grease to saute the vegetables in. Ingredients:
1 tablespoon vegetable oil |
1 large onion, chopped |
5 stalks celery, sliced |
4 carrots, sliced |
4 cups peeled, cubed white potatoes |
2 (16 ounce) cans minced clams, with juice |
3 quarts clam juice |
1 teaspoon dried thyme |
1/2 teaspoon ground black pepper |
8 slices crisp cooked bacon, crumbled |
Directions:
1. In a large pot over medium heat, cook onion, celery and carrots in oil until they begin to soften. Stir in potatoes, clams, clam juice, thyme, pepper and bacon. Bring to a boil, then reduce heat and simmer 20 minutes, or until potatoes are tender.
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