Hatteras Clam Chowder

Recipe by ODella Romaine "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. "

Yield: 8 servings
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Ingredients

  • 1 tablespoon(s) vegetable oil
  • 1 large onion, chopped
  • 5 stalk(s) celery, sliced
  • 4 carrots, sliced
  • 4 cup(s) peeled, cubed white potatoes
  • 2 16-ounce can(s) minced clams, with juice
  • 3 quart(s) clam juice
  • 1 teaspoon(s) dried thyme
  • 1/2 teaspoon(s) ground black pepper
  • 8 slice(s) crisp cooked bacon, crumbled

Preparation

  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.
September 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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