Monday, October 15, 2018


One of the most satisfying activities is harvesting seafood for dinner. In September we had friends from Berlin, Germany, visiting us. Jule and Christian had never been clamming, so I loaded the clam rakes and baskets into my pickup truck and we headed to an isolated soundside beach. In short order we had gathered almost 150 clams.


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:

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