There's New England milk based, Manhattan tomato based and then there is "Hatteras Style"
I had the fortune of living in Hatteras for 12 years and love the way the clam chowder is in the restaurants there.
It's super simple, really flavorful and clammy as heck
They start with freshly dug clams
Put clams in freezer for about 2 hours, they will be frozen and super easy to open.
The freezing also captures all the clam juice as the whole thing comes out like an ice cube.
Put it all on a cutting board and chop
before all the clam opening"
chop up and brown bacon in the same pot you are making the chowder in
add cut green onions and sautee them in the bacon and bacon grease
add 1/2 teaspoon tyme
toss in all the fresh chopped clams and juice
add the dices potatoes
dilute with water to taste as its really strong
fresh ground black pepper
place lid on and simmer
serving with blackened fresh dolphin sandwiches
IMG_3424.jpg
IMG_3433.jpg
IMG_3434.jpg
IMG_3427.jpg
58899519446__B62D18E5-A970-4A2C-BEFB-9417B3D50B96.JPG
Bookmarks