Hatteras Clam Chowder
- 1 pint shucked clams, drained and liquid reserved (about 4 dozen clams)
- 4 ounces salt pork, finely diced
- 1 large yellow onion, coarsely chopped
- 2 large celery ribs, trimmed and moderately finely diced
- 4 small carrots, peeled, halved lengthwise, then each half cut into ¼-inch slices
- 3 medium red-skin potatoes, peeled and cut into ½-inch dice (about 1¼ pounds)
- Reserved clam liquid plus enough bottled clam juice (about 2½ cups) to total 3 cups
- 2 cups water
- 2 large whole bay leaves, preferably fresh
- ¾ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ¼ teaspoon hot red pepper sauce, or to taste
Instructions:
Every state within the sound of the surf has a clam chowder, and this one, plumped with potatoes, carrots, and celery, belongs to North Carolina’s Outer Banks.
- Pick over the clams, discarding any bits of shell. Coarsely chop the clams and reserve.
- Brown the salt pork lightly in a large, deep, heavy saucepan over moderate heat for 12 to 15 minutes or until most of the fat renders out and only crisp brown bits remain. Scoop the browned bits to paper toweling and reserve.
- Add the onion, celery, and carrots to the drippings and sauté, stirring often, over moderate heat for 5 to 8 minutes or until limp and golden.
- Add the potatoes, clam liquid, water, bay leaves, salt, pepper, and hot red pepper sauce. Bring to a boil, then adjust the heat so the mixture barely bubbles and cook uncovered for about 15 minutes or until the potatoes are tender.
- Add the reserved salt pork, the clams and any accumulated juices, and simmer uncovered for about 5 minutes or just until the clams are done; do not boil or you will toughen them. Taste the chowder for salt, pepper, and hot pepper sauce and adjust as needed. Also remove and discard the bay leaves.
- Ladle the chowder into heated soup bowls and serve with crackers or Hush Puppies.