Name: Hatteras Style Clam Chowder recipe
Ingredients: 1 tablespoon vegetable oil;1 large onion, chopped;5 stalks celery, sliced;4 carrots, sliced;4 cups peeled, cubed white potatoes;2 (16 ounce) cans minced clams, with juice;3 quarts clam juice;1 teaspoon dried thyme;½ teaspoon ground black pepper;8 slices crisp cooked bacon, crumbled

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Ingredients

1 tablespoon vegetable oil 1 large onion, chopped 5 stalks celery, sliced 4 carrots, sliced 4 cups peeled, cubed white potatoes 2 (16 ounce) cans minced clams, with juice 3 quarts clam juice 1 teaspoon dried thyme ½ teaspoon ground black pepper 8 slices crisp cooked bacon, crumbled

Nutrition Info

264.8 calories carbohydrate: 23.7 g cholesterol: 85.8 mg fat: 4.2 g fiber: 3.5 g protein: 32 g saturatedFat: 0.5 g servingSize: - sodium: 940.7 mg sugar: 3.3 g transFat: : - unsaturatedFat: : -

Directions

In a large pot over medium heat, cook onion, celery and carrots in oil 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.

Recipe Yield

8 servings

Recipe Note

This is 'Hatteras style.' I work in a restaurant near the North Carolina coast and make this two times a week. I have scaled down the batch for home use. It is very simple. You can also use the bacon grease to saute the vegetables in.

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