Outer Banks Clam Chowder Recipes

OUTER BANKS CLAM CHOWDER

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.

HATTERAS STYLE CLAM CHOWDER

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.

RHODE ISLAND CLAM CHOWDER

Steps:

• Rinse the clams several times under cold running water. Transfer to a large pot and add 3 1/2 cups water. Bring to a simmer over medium heat, then cover and cook until the clams open, about 8 minutes. Remove the clams with a slotted spoon and transfer to a deep bowl as they open; cover with plastic wrap so they don't dry out. Strain the broth through a fine-mesh sieve into a large bowl. Wipe out the pot, then pour the strained broth back into the pot.
• Meanwhile, put the bacon in a large skillet and cover with about 2 inches of water. Bring to a simmer over medium heat and cook 10 minutes; drain, then return the bacon to the skillet. Add 1 tablespoon butter and cook until the bacon starts to brown, about 5 minutes. Transfer the bacon to the pot with the broth. Wipe out the skillet. Add the remaining 1 tablespoon butter, the onion and celery to the skillet and cook over medium heat until the onion is translucent, about 6 minutes.
• Add the onion and celery mixture to the broth along with the potatoes. Bring to a simmer over medium heat and cook until the potatoes are tender, 10 to 12 minutes. Remove from the heat. Stir in the Worcestershire sauce and 1/2 teaspoon white pepper.
• While the potatoes are cooking, remove the clams from their shells and roughly chop.
• Add the clams to the soup and cook until heated through, about 1 minute. Ladle the soup into bowls and top with chopped parsley.
• Per serving: Calories: 434; Total Fat: 23 grams; Saturated Fat: 9 grams; Protein: 21 grams; Total carbohydrates: 37 grams; Sugar: 2 grams; Fiber: 3 grams; Cholesterol: 65 milligrams; Sodium: 858 milligrams