Hatteras Clam Chowder

There are those who swear by their creamy chowders and those who swear by their tomato based chowders, but, here is a clear clam chowder from North Carolina. Yummy good.

Hatteras Clam Chowder

6 slices bacon

1 large white onion, chopped

4 stalks celery, sliced

3 carrots, peeled and sliced

3 cups peeled, cubed white potatoes

3 10-ounce cans whole baby clams with juice, minced

9 cups canned or bottled clam juice

3/4 teaspoon dried thyme

1/4 teaspoon ground black pepper

In a soup pot, over medium heat, cook bacon until crisp. Remove bacon and drain bacon grease, reserving 2 tablespoons.

Place 2 tablespoons bacon grease back in pot and sauté onion, celery and carrots until they begin to soften. Stir in potatoes, clams, clam juice, thyme, pepper and bacon. Bring to a boil, then reduce heat and simmer 20 minutes, or until potatoes are tender.