Back home I opened the clams, added a small strip of bacon and some Parmesan cheese, then broiled them for about 10-15 minutes. Clams Casino!
The next day I made traditional Ocracoke Clam Chowder (chopped clams, cubed potatoes, fine cut onion, bacon [or salt pork], and water). Two days in a row we feasted on the bounty, fresh from Pamlico Sound. What better way is there to celebrate life on Ocracoke?!?
This month's Ocracoke Newsletter is an essay by Philip Howard explaining why he decided to stay on the island as Hurricane Florence approached. You can read it here: