Hatteras Style Clam Chowder Recipe

Cooking Directions

• STEP 1.In a large pot, cook the bacon until crispy. Remove the bacon and set aside, leaving the bacon grease in the pot.
• STEP 2.Add the onions and celery to the pot and cook until softened.
• STEP 3.Add the potatoes, clam juice, thyme, bay leaves, and black pepper to the pot. Bring to a boil and then reduce heat to simmer until the potatoes are tender.
• STEP 4.Add the clams and cook for an additional 5 minutes, or until the clams are heated through.
• STEP 5.Stir in the heavy cream and cook for another 2-3 minutes.
• STEP 6.Serve the chowder hot, garnished with the crispy bacon and fresh parsley.
• STEP 7.Cooking Tips: Be sure to scrub the clams thoroughly before using. If any clams do not open during cooking, discard them. For a thicker chowder, you can mash some of the cooked potatoes against the side of the pot before adding the clams.

Cooking Tips

• Be sure to scrub the clams thoroughly before using.
• If any clams do not open during cooking, discard them.
• For a thicker chowder, you can mash some of the cooked potatoes against the side of the pot before adding the clams.

Storage and Serving

• Store any leftover chowder in an airtight container in the refrigerator for up to 3 days.
• Reheat the chowder on the stovetop over low heat, stirring occasionally.
• Serve the chowder with crusty bread or oyster crackers for a complete meal.