Clam chowder


In North Carolina you will, in my opinion, find the best clam chowder on earth in the Outer Banks. It is healthier for you since it has no cream and I find the simple taste to be more pleasing because of its lightness. I love to visit the outer banks and this recipe takes me there every time I make it.

½ lbs. salt pork or good middlin’ meat
2 onions diced
4 celery stalks chopped
5 or 6 Idaho potatoes diced
3 lbs. clams, fresh or 4 cans plus juice
1 bottle clam juice
1 tablespoons Old Bay seasoning plus more to taste
Salt and pepper to taste
¼ fresh Flat-leaf Parsley
3 cups Seafood Stock or water, see note

Fry salt pork until crispy, using slotted spoon remove pork and reserve drippings. Add onion and celery to reserved pork fat and saute until tender about 3 minutes, add crispy pork and 3 cups of water, salt and pepper and Old Bay seasoning cook over medium heat for at least 15 minutes, add more water as needed. Add diced potatoes and cook for 15 minutes or until potatoes are done. Add clams and clam juice, cook until just heated, Add the parsley stir and serve.
We eat ours this way, but if you want yours to be creamy just add 1 cup of half and half and thicken with 2 tablespoons of corn starch mixed into cold water and added to the hot soup, stir well and serve.

Note: To make seafood stock save up shrimp shells, you can freeze them, add a little onion and celery and boil slowly for 5 minutes, remove the solids and you have great seafood stock.


Serves 4 to 6

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