Hatteras Clam Chowder

Posted by on June 2, 2016 in FOOD/DRINK | Comments Off on Hatteras Clam Chowder

Hatteras Clam Chowder

 

Two Ways about It

Recipes and styling by Amy Gaw

Photographs by Lori Douglas

 

The Sacred

Traditional Hatteras-style clam chowder is broth based and was originally made from what was available in the larder when the clams were harvested: onions, salt pork, potatoes and black pepper.

2 cups of shucked clams, chopped, and juice (about 12 chowder clams)
1 cup diced potatoes
1/2 cup diced onions
1 cup of cold water
¼ pound salt pork, fried and grease rendered

Black pepper and sea salt to taste

Drain juice from clams and reserve. Chop clams and set aside. Combine water, clam juice, potatoes, onions and salt pork grease in a medium-size pot. Bring to a boil and then simmer until potatoes are tender. Add chopped clams and simmer for about 10 more minutes. Add a pinch of sea salt and a few good grinds of black pepper. Serves 2.

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The Profane
Updating a classic is always risky. Most modern versions now feature carrots and celery, so we did, too. For our update we added a colorful mix of carrots grown locally on Coinjock Creek Farms. We then wondered what would happen if we manipulated just one of the original ingredients, so we cooked and mashed the potatoes before we added them to the broth and came away with a luxuriously rich and comforting chowder and a new favorite recipe.

 

2 cups of shucked clams and juice (about 12 chowder clams)
1 cup mashed potatoes
¼ cup diced onions

¼ cup diced celery

½  cup diced carrots, mixed varieties optional
2 cups of cold water
¼ pound salt pork, fried and grease rendered

Black pepper and sea salt to taste

Drain juice from clams and reserve. Chop clams and set aside. In a medium-size pot over low heat, sweat the onions, celery and carrots in salt pork grease until the onions are translucent.  Add water and clam juice. Bring to a simmer, then whisk in mashed potatoes. Add chopped clams and return to simmer for 5 more minutes. Season to taste with sea salt and a few good grinds of black pepper. Serves 2.

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