Clam Chowder


Welcome to "Live Like a Local" from Outer Beaches Realty. On Thursdays the Outer Beaches Blog will share recipes, island idioms, local lore and more straight from Hatteras Island. Everything here will be gathered from year-round islanders, natives and the keepers of Cape Hatteras heritage. I hope you will enjoy learning more about this wonderful place that we all love so dearly. I know I will!


Since we're still under the grasp of winter all across the country, I thought I'd bring in an old favorite that warms the body and soul to see us through February! Hearty and delicious, there are some variations on this soup from local to local but everyone agrees that it differs greatly from its cousins, New England and Manhattan Clam Chowders.


  • 5 cups shucked clams and juice, coarsely chopped
  • 1 large onion, chopped
  • 5 stalks celery, sliced and chopped
  • 4 carrots, sliced and chopped
  • 4 cups peeled, cubed white potatoes
  • 1 quart clam juice
  • 1 cup water
  • 1 teaspoon dried thyme
  • ½ teaspoon ground black pepper
  • 7 slices crisp cooked bacon, crumbled

Cook bacon, crumble and set aside. Put 1-2 tablespoons of bacon grease into deep soup pot and add onion, celery and carrots. Cook until tender. Stir in potatoes, clam juice, water, thyme, pepper and bacon and bring to a boil. Add chopped clams and reduce heat. Let simmer for about 20 minutes or until potatoes are tender. Mmmmmm!