Clam Chowder

At least one of our readers has requested a clam recipe. Clams casino are a popular favorite (small to medium clams on the half shell; topped with a splash of white wine, Parmesan cheese, and a slice of bacon; broil until the bacon is crisp; serve with crackers).

Then there is clam chowder. Remember, Ocracoke clam chowder is a clear broth.

As it says in the Ocracoke Cook Book, "Most Ocracoke people cook clam chowder very simply, but using different lengths of time. The size and tenderness of the clams can determine this. Don't be afraid to do your own thing with these recipes."

Below is Edna O'Neal's recipe (p. 7) with my variations in brackets:

• 5 lbs. potatoes, peeled and chopped coarsely [I don't peel my potatoes, and I used about 3 1/2-4 lbs because I only have an 8 qt. pot.]


• 2 onions, peeled and chopped


• 3 pints clams, chopped [I used 2 qts. The freshly caught clams had been put in plastic bags and frozen, then opened (remember to let them thaw a bit...it makes them easier to open...and you're less likely to cut your hand!). I put them, in small quantities, in the blender (for just a second or two).


• 6 qts water [I used about 5 qts]


• 1 1/2 tbsp salt [I used 1 tbsp]

Bring all of the ingredients to a boil, then simmer for about 2 hours. Meanwhile fry out 2 thick slices of salt pork. Add pork and grease to the above; cover; stir occasionally. When potatoes are tender, clams are ready.

Maybe the bacon and salt pork in the above recipes isn't very heart healthy...but it sure makes the clams tasty.

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Our latest Ocracoke Newsletter is the story of Ocracoke native Major General Ira Thomas Wyche. You can read the complete story here: http://www.villagecraftsmen.com/news092110.htm.