Date Posted: 8/10/2005
3 dozen clams, chopped (canned chopped clams w/juice may be used as substitution if you don't have fresh)
8 oz. thick cut bacon (or salt pork)
8 large potatoes, peeled and cubed
1 large onion, peeled and diced
3 quarts water (to make it more authentic, use Hatteras tap water ;)
Salt and Pepper
Rinse clam shells under cold running water to remove dirt. Open clams over a bowl, to catch the juices. With slotted spoon, separate clams from juice and place clams in the freezer until just barely frozen. This process will make the clams easier to chop (by hand or food processor). In large pot, fry the bacon until all the fat is rendered and is nicely browned. Add diced onions to the fat, and cook over low heat for 5 minutes, until onions are transparent (not browned). Add clams, reserved clam juice, potatoes and water to the pot. Season with salt and pepper to taste (careful on salt--clams are already salty by nature). Bring to a boil, then reduce heat and let simmer for 1.5 hours. The longer it simmers, the more intense the flavor. To thicken the chowder, mash some of the potatoes with a spoon against the side of the pot as the chowder is cooking.
Ladle chowder into bowl and sprinkle fresh chopped parsley over top. YUMMM!
Serves 6 to 8 people.
Got this recipe from the highly recommended cookbook "Outer Banks The Bountiful" by the owner and chef of the no-longer-around Great Salt Marsh Restaurant (which now is the location of "Buoy's"-another favorite)--VERY good recipe and we make it often!