The Hatteras Clam Chowder recipe is one of our family favorites, and it’s so easy to make!
First, you will want to use the freshest clams you can find. I suggest going to your local seafood market if there is one near you. Next, I love using thick-cut country bacon grease, to brown up for incredible flavor to sauté your vegetables. It adds a delicious flavor that’ll make this dish pop.
After that, it’s time to get your fresh clams ready. Again, you can use any kind you’d like— I usually use medium-sized ones from the Atlantic Ocean, but you can use whatever you want or have access to. If you are shucking them yourself, make sure they’re clean and free of sand and dirt before putting them in the pot.
The clam chowder is very easy to prepare, as the secret to great chowder is quality ingredients.
Once your vegetables are done cooking, add some water and bring it all to a boil. Then add some salt and pepper (and maybe some other spices) if you like! The last thing is adding the clams (you’ll want about 1/4 cup), let them cook for about 10 minutes, then enjoy!
Main Ingredients Needed
Easy Hatteras Clam Chowder Recipe
- 1 large onion, chopped
- 6 stalks of celery, sliced
- 3 carrots, sliced
- 4 cups peeled, white potatoes, cubed
- 2 (16 ounces) cans of minced clams, with juice
- 1 ½ quart of clam juice
- 1 ½ quart of chicken stock
- 1 teaspoon dried thyme
- ½ teaspoon ground black pepper
- 8 -10 slices crisp cooked country bacon, crumbled
- In a large pot over medium heat, add bacon, sliced into 2-inch strips.
- Once the bacon starts to brown, add in the onions, carrots, and celery. Allow these vegetables to cook for 5 minutes.
- Add in potatoes, clams, clam juice, chicken stock, thyme, and pepper.
- Bring to a low boil, then reduce heat and simmer for 30 minutes.
Claudia Faucher is a fitness trainer and lifestyle blogger, who recently started to pursue her other passions… Southern cooking and creating recipes.