Hatteras Style Clam Chowder recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 940.7 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

Recipe Yield

8 servings

Recipe Note

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.

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