Outer Banks Clam Chowder Recipes

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OUTER BANKS CLAM CHOWDER

A hearty, delicious way to start a meal, this clam and potato chowder is seafood’s answer to chicken noodle soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Serves 6 to 8

Number Of Ingredients 8



Outer Banks Clam Chowder image

Steps:

  • Fill a large high-sided saucepan with the 4 cups cold water. Set over high heat, and bring to a boil. Add clams, cover with lid slightly askew, and cook 5 minutes. Remove any clams that have opened, and transfer to a bowl. Continue cooking clams, removing them as they open, for 5 to 10 minutes more. Discard any clams that have failed to open after this time. Strain cooking liquid through a cheesecloth-lined sieve. Set aside.
  • Wipe out saucepan; return to medium heat. Add bacon; cook until golden and crisp, about 7 minutes. Using a slotted spoon, remove bacon from saucepan, and transfer to a paper towel-lined plate to drain, leaving the fat in the pan.
  • Add onions and garlic to saucepan, and cook in bacon fat until soft and translucent, stirring often so they do not brown, about 5 minutes. Add 3 1/2 cups of reserved clam broth and potatoes. Bring to a simmer, and cook until potatoes are very tender, about 20 minutes.
  • Roughly chop clams. Add clams, wine, and an additional 1/2 cup broth to saucepan. Season with salt and pepper. Heat through, and serve. Keep chowder, covered, in the refrigerator 1 to 2 days.

4 cups cold water
3 dozen cherrystone clams, scrubbed
1/3 pound good-quality bacon, cut into 1-inch pieces
2 medium yellow onions, cut in 1/4-inch dice
2 cloves garlic, minced
3 medium russet potatoes
1/4 cup white wine
Coarse salt and freshly ground pepper

HATTERAS STYLE CLAM CHOWDER

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.

Provided by O. Romaine

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 50m

Yield 8

Number Of Ingredients 10



Hatteras Style Clam Chowder image

Steps:

  • 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.

Nutrition Facts : Calories 264.8 calories, Carbohydrate 23.7 g, Cholesterol 85.8 mg, Fat 4.2 g, Fiber 3.5 g, Protein 32 g, SaturatedFat 0.5 g, Sodium 940.7 mg, Sugar 3.3 g

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
½ teaspoon ground black pepper
8 slices crisp cooked bacon, crumbled

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