On the coast of North Carolina, this broth-based clam chowder is on every diner menu.
The potatoes are soft and creamy, and the broth is aromatic and rich.
What Is the Difference Between New England Clam Chowder and Hatteras Clam Chowder?
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A third style, Manhattan clam chowder, has a rich tomato base.
Here’s a brief outline of the process; the full recipe with step-by-step photos is below.
Can I make this clam chowder ahead of time?
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Hatteras-style clam chowder is best when cooked and served fresh.
But you’re free to steam the clams up to a day in advance.
Just add them to the chowder at the end of cooking to warm them through.
Credit:Robby Lozano, Food Stylist: Emily Nabors Hall
Can You Freeze This Clam Chowder?
The potatoes can also change texture when thawed.
Move the frozen chowder to the fridge, and allow it to thaw overnight.
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Reheat on the stove.
But you might round out the dinner with chunks of crusty bread or a handful of oyster crackers.
We also strongly encourage a drizzle of a favorite hot sauce to really invigorate the final dish.
Credit:Robby Lozano, Food Stylist: Emily Nabors Hall
)yellow onion, chopped (1 1/2 cups)
2medium(3 oz.
each)carrots, peeled and chopped (about 1 cup)
2medium-size(3 oz.
)bottles clam juice(such as Bar Harbor)
4(4-in.
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Cover and cook until clams just open, 6 to 10 minutes.
Drain clams, discarding cooking liquid.
Pull meat from clam shells; discard shells.
Credit:Robby Lozano, Food Stylist: Emily Nabors Hall
Coarsely chop meat, and set aside.
Using a slotted spoon, transfer to a paper towel-lined plate; set aside.
Stir in parsley, reserved chopped clams, and reserved bacon.
Credit:Robby Lozano, Food Stylist: Emily Nabors Hall
