Hatteras clam chowder is a staple in my household, and for good reason. It’s a hearty, comforting soup that’s perfect for a chilly evening or a special occasion.
The recipe originated from the Outer Banks of North Carolina, where clams are abundant and the dish has been passed down through generations. I love that it’s a recipe that’s been perfected over time, with each family adding their own twist to make it their own.
My kids devour it, and I’m happy to oblige their requests for seconds (and thirds, and fourths…) It’s also a great way to get in some extra vegetables and protein without feeling like you’re sacrificing flavor.
The key to making a great Hatteras clam chowder is to use fresh ingredients and to let the flavors simmer together slowly. I like to start with a rich broth made from a combination of clam juice and vegetable stock, then add in some diced potatoes, onions, and garlic for added depth of flavor.
Finally, I stir in some heavy cream to give it a creamy texture without overpowering the other flavors. It’s a game-changer for any mealtime occasion.
Hatteras Clam Chowder
4.6 from 1181 votes
A clear, broth-based clam chowder from the Outer Banks of North Carolina. This version uses fresh clams, salt pork, and potatoes for a light yet savory coastal soup.
2 medium potatoes, peeled and diced into 1/2-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons unsalted butter
1/4 cup chopped fresh parsley
👨🍳Directions
1Place the scrubbed clams and 4 cups of water in a large pot.
2Cover and bring to a boil over high heat, then reduce to medium and steam for 8 to 10 minutes until all clams have opened.
3Remove the pot from the heat and pour the contents through a colander set over a bowl to catch the clam broth.
4Let the clams cool slightly, then remove the meat from the shells and chop roughly.
5Discard any clams that did not open.
6Strain the clam broth through a fine-mesh strainer into a clean bowl and set aside.
7In the same large pot, cook the diced salt pork over medium heat for 6 to 8 minutes, stirring occasionally, until the fat is rendered and the pieces are crisp and golden brown.
8Add the diced onion and cook for 4 to 5 minutes, stirring frequently, until the onion is translucent and softened.
9Do not let the onion brown.
10Add the reserved clam broth, diced potatoes, salt, and pepper to the pot.
11Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 12 to 15 minutes until the potatoes are tender when pierced with a fork and the broth has slightly reduced.
12Stir in the chopped clams and butter, then cook for 2 more minutes until the clams are heated through and the butter has melted.
13Remove from heat, stir in the chopped parsley, and serve hot.
For a milder flavor, you can soak the salt pork in cold water for 30 minutes before dicing to reduce saltiness. Use fresh clams for the best taste; canned clams will not yield the same depth of flavor. Serve with oyster crackers or crusty bread.
Watch Video Of How Hatteras Clam Chowder Works
One of my favorite things about Hatteras clam chowder is how versatile it is – whether you’re looking for a quick weeknight dinner or a hearty Sunday lunch, this recipe delivers.
To store leftover chowder, simply let it cool completely before transferring it to an airtight container in the fridge; it will keep for up to three days when refrigerated at 40°F (4°C) or below.
When reheating frozen chowder, thaw overnight in the refrigerator before heating it gently on low heat until warmed through.
❓ Frequently Asked Questions About Hatteras Clam Chowder
What type of clams should I use in this recipe?
You can use either quahog or cherrystone clams for this recipe. Quahogs are larger and more readily available, while cherrystones have a sweeter flavor. Either way, make sure they’re fresh and not too old or they’ll ruin the entire dish.
How long does it take to cook the clams?
You should cook the clams until they’re tender and start to open up. This should take about 10-15 minutes, depending on their size and freshness.
Can I use canned clams instead of fresh ones?
While canned clams are convenient, they won’t provide the same rich flavor as fresh ones. If you do choose to use canned clams, make sure they’re drained well before adding them to the soup.
What’s the best way to serve this soup?
You can serve Hatteras clam chowder as is or with some crusty bread on the side for dipping into the broth. If you want to get fancy, add some chopped herbs or grated cheese on top for added flavor.
How long does this soup keep in the fridge?
This soup will keep in the fridge for up to three days when stored in an airtight container. Be sure to reheat it gently before serving.
Can I freeze this soup for later use?
Yes, you can freeze this soup for up to three months when stored properly in an airtight container.
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