Hatteras Style Clam Chowder: A Taste of the Outer Banks

## Introduction

Hatteras Style Clam Chowder, a culinary gem from North Carolina’s Outer Banks, stands apart from its creamy New England cousin. This clear-broth chowder celebrates the pure, unadulterated flavor of fresh clams, accented by simple, yet impactful, ingredients. If you’re looking for a lighter, brighter, and intensely flavorful clam chowder experience, Hatteras Style is the perfect dish. This recipe will guide you through the steps to create an authentic Hatteras Style Clam Chowder that will transport you to the sandy shores of the Outer Banks with every spoonful.

## What Makes Hatteras Style Clam Chowder Unique?

The most defining characteristic of Hatteras Style Clam Chowder is its clear broth. Unlike the thick, creamy New England version, this chowder relies on a flavorful clam broth enhanced with potatoes, onions, bacon (or salt pork), and a generous seasoning of pepper. The absence of dairy allows the sweet, briny taste of the clams to shine through, making it a refreshing and satisfying meal, especially during warmer months. Other key distinctions include:

* **Clear Broth:** No milk or cream is added, resulting in a light and clean flavor.
* **Focus on Clam Flavor:** The clear broth highlights the natural sweetness and salinity of the clams.
* **Simple Ingredients:** The recipe relies on fresh, high-quality ingredients, showcasing their individual flavors.
* **Pepper Forward:** A generous amount of black pepper adds a distinctive warmth and spice.

## Ingredients You’ll Need

This recipe is designed to serve approximately 6-8 people.

* **Fresh Clams:** 4-5 pounds of littleneck or cherrystone clams, scrubbed thoroughly.
* **Bacon or Salt Pork:** 4-6 ounces, diced. (Salt pork provides a more traditional flavor, but bacon is a readily available substitute.)
* **Onion:** 1 large yellow onion, diced.
* **Potatoes:** 2 pounds of Yukon Gold or red potatoes, peeled and diced into ½-inch cubes.
* **Chicken Broth (optional):** 4 cups (can substitute with clam juice for enhanced flavor, or water).
* **Water:** Enough to steam the clams (approximately 1-2 cups).
* **Butter (optional):** 2 tablespoons, unsalted (adds richness).
* **Black Pepper:** 1-2 tablespoons, freshly ground (adjust to taste).
* **Salt:** To taste (be mindful of the saltiness of the clams and bacon).
* **Fresh Parsley:** 2 tablespoons, chopped, for garnish (optional).
* **Hot Sauce (optional):** For serving, to add a touch of heat.
* **Oyster Crackers (optional):** For serving.

**Ingredient Notes:**

* **Clams:** Freshness is paramount. Choose clams that are tightly closed or close quickly when tapped. Discard any clams that are open or don’t close.
* **Bacon/Salt Pork:** If using salt pork, rinse it under cold water to remove excess salt before dicing.
* **Potatoes:** Yukon Gold potatoes hold their shape well during cooking and have a slightly buttery flavor. Red potatoes are another good option.
* **Chicken Broth:** While some traditional recipes use only water, chicken broth adds depth and complexity to the broth. Clam juice is an even better option if you can find it.
* **Black Pepper:** Freshly ground black pepper is essential for the characteristic flavor of Hatteras Style Clam Chowder. Use a generous amount and adjust to your preference.

## Equipment Needed

* Large pot or Dutch oven
* Knife
* Cutting board
* Measuring cups and spoons
* Slotted spoon
* Colander or strainer

## Step-by-Step Instructions

Follow these detailed instructions to create a delicious and authentic Hatteras Style Clam Chowder.

**Step 1: Prepare the Clams**

1. **Scrub the Clams:** Thoroughly scrub the clams under cold running water to remove any sand or debris. A stiff brush can be helpful. Discard any clams that are open or don’t close when tapped.

**Step 2: Steam the Clams**

1. **Steam the Clams:** In a large pot or Dutch oven, add about 1-2 cups of water. Bring the water to a boil.
2. **Add the Clams:** Carefully add the scrubbed clams to the pot. Cover the pot tightly.
3. **Steam Until Open:** Steam the clams for 5-10 minutes, or until they open. Discard any clams that do not open after 10 minutes.
4. **Strain and Reserve Broth:** Carefully pour the clams and broth into a colander or strainer set over a large bowl. This will separate the clams from the broth. Reserve the broth; this is the foundation of your chowder.
5. **Cool the Clams:** Allow the clams to cool slightly before handling.

**Step 3: Prepare the Clam Broth**

1. **Strain the Broth Again:** Strain the reserved clam broth through a fine-mesh sieve or cheesecloth-lined strainer to remove any remaining sand or sediment. This step is crucial for a clear and clean broth.
2. **Measure the Broth:** Measure the strained clam broth. You should have approximately 4-6 cups. If you have less, add chicken broth or water to reach the desired amount.

**Step 4: Cook the Bacon/Salt Pork**

1. **Cook the Bacon/Salt Pork:** In the same pot or Dutch oven (after wiping it clean), cook the diced bacon or salt pork over medium heat until crispy. This will render the fat and add flavor to the chowder.
2. **Remove and Reserve:** Remove the cooked bacon or salt pork from the pot with a slotted spoon and set aside. Leave the rendered fat in the pot.

**Step 5: Sauté the Onion**

1. **Sauté the Onion:** Add the diced onion to the pot with the bacon fat. Cook over medium heat until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.

**Step 6: Add the Potatoes and Broth**

1. **Add Potatoes:** Add the diced potatoes to the pot with the sautéed onions.
2. **Pour in Broth:** Pour the strained clam broth (and chicken broth/water, if using) over the potatoes and onions. The liquid should cover the potatoes. If not, add a little more water.
3. **Season:** Add salt (remembering that the bacon/salt pork and clams are already salty) and a generous amount of freshly ground black pepper. Start with 1 tablespoon of black pepper and adjust to taste.
4. **Bring to a Simmer:** Bring the mixture to a simmer over medium heat. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are tender.

**Step 7: Prepare the Clams**

1. **Shuck the Clams:** While the potatoes are simmering, shuck the cooled clams. To shuck a clam, hold it firmly in one hand, hinge-side up. Insert a clam knife into the hinge and twist gently to open the clam. Run the knife along the top shell to detach the clam meat.
2. **Chop the Clams:** Chop the clam meat into bite-sized pieces. You can leave some clams whole if you prefer.

**Step 8: Add Clams and Bacon/Salt Pork to the Chowder**

1. **Add Clams:** Once the potatoes are tender, add the chopped clams to the pot.
2. **Add Bacon/Salt Pork:** Add the reserved cooked bacon or salt pork to the pot.
3. **Simmer Briefly:** Simmer the chowder for another 3-5 minutes, or until the clams are heated through. Be careful not to overcook the clams, as they will become tough.

**Step 9: Adjust Seasoning and Serve**

1. **Adjust Seasoning:** Taste the chowder and adjust the seasoning as needed. Add more salt and pepper to taste.
2. **Add Butter (Optional):** If desired, stir in the butter for added richness.
3. **Garnish and Serve:** Ladle the Hatteras Style Clam Chowder into bowls. Garnish with fresh chopped parsley, if desired. Serve hot with oyster crackers and a dash of hot sauce, if desired.

## Tips for the Best Hatteras Style Clam Chowder

* **Use Fresh, High-Quality Clams:** The quality of the clams is crucial to the flavor of the chowder. Choose fresh, live clams from a reputable source.
* **Don’t Overcook the Clams:** Overcooked clams become tough and rubbery. Add the clams to the chowder at the very end and simmer just until they are heated through.
* **Don’t Skip the Pepper:** The generous amount of black pepper is a signature characteristic of Hatteras Style Clam Chowder. Don’t be afraid to use a lot!
* **Strain the Broth Thoroughly:** Straining the clam broth removes any sand or sediment, resulting in a cleaner and more enjoyable chowder.
* **Adjust the Consistency:** If you prefer a slightly thicker chowder, you can mash a small portion of the potatoes before adding the clams. However, keep in mind that Hatteras Style Clam Chowder is traditionally a clear-broth soup.
* **Make it Ahead:** The chowder can be made a day ahead of time. The flavors will meld together even more overnight. However, add the clams just before serving to prevent them from becoming tough.
* **Serve with Oyster Crackers and Hot Sauce:** Oyster crackers are a classic accompaniment to clam chowder. A dash of hot sauce adds a welcome kick.

## Variations and Substitutions

* **Spicy Hatteras Chowder:** Add a pinch of red pepper flakes or a diced jalapeno pepper to the chowder for a spicy kick.
* **Smoked Paprika:** Add a teaspoon of smoked paprika to the chowder for a smoky flavor.
* **Herbs:** Experiment with different herbs, such as thyme or bay leaf, to add complexity to the flavor.
* **Vegetables:** Add other vegetables, such as celery or carrots, to the chowder. Dice them finely and sauté them along with the onions.
* **Different Types of Clams:** While littleneck and cherrystone clams are the most common choices, you can also use other types of clams, such as quahogs or razor clams.
* **Fish Stock:** Substitute chicken broth with fish stock for a more intense seafood flavor.

## Serving Suggestions

* **Appetizer:** Serve a small bowl of Hatteras Style Clam Chowder as an appetizer before a seafood meal.
* **Main Course:** Serve a larger bowl of chowder as a main course, accompanied by a side salad or crusty bread.
* **Lunch:** Enjoy a bowl of chowder for a light and satisfying lunch.
* **Outer Banks Feast:** Pair with other Outer Banks specialties such as hushpuppies, shrimp burgers, or fresh-caught fish.

## Nutritional Information (Approximate)

* Calories: 250-350 per serving
* Protein: 20-30 grams
* Fat: 10-20 grams
* Carbohydrates: 20-30 grams

*Note: Nutritional information may vary depending on the specific ingredients and portion sizes used.*

## Conclusion

Hatteras Style Clam Chowder is a delicious and refreshing alternative to the creamy New England version. Its clear broth and simple ingredients allow the flavor of the fresh clams to shine through, while the generous amount of black pepper adds a distinctive warmth and spice. This recipe is easy to follow and can be customized to your liking. So, gather your ingredients, fire up the stove, and prepare to experience the taste of the Outer Banks with every spoonful of this authentic Hatteras Style Clam Chowder!

Enjoy your Hatteras Style Clam Chowder, a true taste of the Outer Banks! Don’t forget to share your creations and variations in the comments below!