hatteras style clam chowder recipe

Written ByJenny Smyth Posted on
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The Best hatteras style clam chowder recipe

I’m so excited to share my family’s favorite Hatteras style clam chowder recipe with you. This recipe has been passed down through generations and is a staple in our household. It’s a comforting and delicious soup that’s perfect for any occasion, whether it’s a weeknight dinner or a special gathering.

My kids love it when I make this for them, and they always ask for seconds. The best part is that it’s incredibly easy to make and can be customized to suit your taste preferences. I’ve tried many different recipes over the years, but this one remains my go-to for its simplicity and flavor.

The key to this recipe is using fresh clams and a combination of vegetables that add depth and richness to the broth. I like to serve it with some crusty bread or crackers on the side, and it’s always a hit with my family and friends. I remember my grandmother making this soup for me when I was a child, and it always brought me so much joy.

She’d tell me stories about her own childhood growing up near the ocean in Hatteras, where her family would collect clams and make this very soup. She’d say that the secret ingredient was love, and I believe she was right. This recipe is more than just a meal; it’s a connection to our heritage and a reminder of the importance of sharing meals with loved ones.

As an added bonus, this recipe is not only delicious but also relatively healthy compared to other soups. With its emphasis on fresh vegetables and seafood, it makes for a nutritious meal that’s perfect for families or individuals looking for a light option. I’ve found that by using low-sodium broth and limiting the amount of cream used, we can still achieve the rich flavor we love without sacrificing our health goals.

In recent years, I’ve experimented with different variations of this recipe to make it more accessible to those who may not have access to fresh clams or prefer a vegetarian option. One of my favorite adaptations is substituting the clams with roasted butternut squash or sweet potatoes, which adds natural sweetness without sacrificing the creamy texture we all know and love. Whether you’re serving this at home or taking it on-the-go in thermoses, Hatteras style clam chowder is sure to become a favorite in your household too.

Hatteras Style Clam Chowder

4.9 from 1134 votes

This clear broth chowder from the Outer Banks of North Carolina features fresh clams, salt pork, potatoes, and onions. Unlike New England chowder, it has no cream or tomatoes, allowing the briny clam flavor to shine.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chowder

4 slices salt pork, diced
1 medium onion, finely chopped
2 medium potatoes, peeled and diced into 1/2-inch cubes
2 cups clam juice (bottled or reserved from clams)
2 cups water
1 pound fresh shucked clams, chopped, with their liquor
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
Salt to taste
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/4 cup heavy cream (optional, for a slightly richer broth)

👨‍🍳Directions

1In a large heavy-bottomed pot over medium heat, cook the diced salt pork until it is crispy and the fat is rendered, about 5 to 7 minutes.
2Use a slotted spoon to transfer the crispy pork bits to a paper towel-lined plate, leaving the rendered fat in the pot.
3Add the finely chopped onion to the pot with the rendered fat and cook over medium heat, stirring occasionally, until the onion is translucent and softened, about 4 to 5 minutes.
4Sprinkle the flour over the onions and stir constantly for 1 minute to form a light roux.
5Slowly pour in the clam juice and water while whisking to prevent lumps.
6Add the diced potatoes, dried thyme, and black pepper, then bring the mixture to a gentle boil over medium-high heat.
7Reduce the heat to low and simmer, partially covered, until the potatoes are tender when pierced with a fork, about 12 to 15 minutes.
8Stir occasionally to prevent sticking.
9Add the chopped clams along with their reserved liquor and the butter.
10Stir gently and cook for 2 to 3 minutes until the clams are just heated through and the butter has melted.
11If using heavy cream, stir it in now and heat for 1 minute without boiling.
12Taste the chowder and adjust salt if needed, remembering that the salt pork and clam juice are already salty.
13Serve hot, garnished with the reserved crispy salt pork bits.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Chef’s knife
Cutting board
Wooden spoon
Measuring cups and spoons
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 55mg🧂Sodium: 720mg🌾Total Carbs: 28g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 16g

📝Notes

For the best flavor, use fresh clams and their liquor. If using canned clams, drain and reserve the liquid, then use bottled clam juice to make up the difference. The heavy cream is optional but adds a touch of richness without making it a creamy chowder.

Watch Video Of How Hatteras Style Clam Chowder Works

This Hatteras style clam chowder recipe has become an integral part of our family gatherings, especially during holidays when everyone gathers around the table sharing stories and memories while savoring delicious meals together. The best part is how adaptable it is – whether you’re looking for a light meal option or want to indulge in rich flavors without sacrificing your health goals.

To make this recipe even more convenient, consider making individual portions in mason jars that can be refrigerated or frozen for later use. When reheating leftover soup from these jars, simply add some hot water or broth as needed to achieve your desired consistency.

❓ Frequently Asked Questions About Hatteras Style Clam Chowder

Q: What type of clams should I use in this recipe?

For this recipe, you’ll want to use fresh cherrystone or littleneck clams. You can find these at most seafood markets or well-stocked grocery stores.

Q: Can I use frozen clams instead?

No, frozen clams won’t give you the same flavor and texture as fresh ones.

Q: How do I store leftover clam chowder?

You can store leftover clam chowder in an airtight container in the fridge for up to three days.

Q: Can I reheat clam chowder multiple times?

Yes, but keep in mind that each reheating will break down some of the delicate flavors.

Q: What if I don’t have clam juice? Can I substitute with chicken or beef broth?

You can use either chicken or beef broth as substitutes, but keep in mind they’ll change the flavor profile slightly.

Q: Is Hatteras style clam chowder suitable for vegetarians?

This recipe is not vegetarian due to its use of seafood; however, you can easily adapt it by substituting with roasted vegetables like butternut squash or sweet potatoes.

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