Hatteras Style Clam Chowder
By Stephanie Banfield,
When the wind is howling and the snow flurries are flying, there's no better way to warm your body and soul than devouring a big bowl of homemade clam chowder. Many regions across the country have created their own varieties and made them famous-from the thick and creamy New England-style concoction to the tomato-based Manhattan version-and the Outer Banks is no exception.
Many visitors to the Outer Banks don't expect local chowders to differ from the varieties they know and love from their home states, so the type of soup they see listed on most local restaurant menus-Hatteras-style clam chowder-is unlike any they've ever tasted before. And one spoonful of this delightful dish is typically all it takes to get them hooked on the barrier island's unique style of soup that swaps a thick, creamy base for a salty, clear broth full of locally caught clams.
If you're stuck in the snow and counting down the days until your next vacation, use this delicious recipe for Hatteras-style clam chowder to whip up a batch of an Outer Banks special that will keep you warm until you can once again set foot on our warm, sandy beaches!
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= 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
1. Place a large pot on the stove over medium heat.
2. Cook the onion, celery and carrots in the vegetable oil, stirring frequently, until they soften.
3. Stir in the cubed potatoes, clams, clam juice, thyme, pepper and bacon.
4. Bring the chowder to a boil.
5. Reduce the heat and let the soup simmer for 20 minutes, or until the potatoes are tender.
6. Enjoy your homemade Hatteras-style clam chowder!
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Wednesday, January 6, 2016