Hatteras Style Clam Chowder Recipe

I love this recipe! Hatteras Style Clam Chowder is the only chowder I will eat! I am mot a fan a milk/cream based soups, this recipe is the best on a cold winter day!

This is a great recipe as is, I have prepared it many times. I personally like to start by frying the bacon and rather than using vegetable oil, I saute the vegetables in the rendered bacon fat. Perhaps not the healthiest way to go but it adds a nice smoky flavor and also a great mouth-feel to the final product. I haven't been able to personally justify the expense of the large quantities of clam juice, I add about a small bottle of juice along with chicken broth, the juice from the canned clams to make up the difference. I also tend to use a couple of cans of the baby clams along with the minced clams at the very end in order to retain the tenderness. One addition that I made the last time I prepared this soup is to add a bit (probably a teaspoon) of smoked paprika, it adds an incredible aroma and doesn't overpower the chowder. I was never a clam chowder fan before trying this particular version but I have found I love it!

OMG, taste explosion! ❤️

Tried it this week. I love the carrots in this I have a recipe that is very similar but never thought of adding carrots, I will next time. I use a 51 Oz. can of chopped clams and no additional clam juice. I make up the difference with chicken broth, I can't always find clam juice. I add 10-12 bay leaves to mine and include the celery greens with the chopped celery.

5 stars despite the fact I changed the recipe, becaus if I could rationalize spending so much money on clam juice (it comes in a bottle people, dont hate) then I would. I just use homemade chicken stock and all the juice from the clams. Love love love it!! So good for you too! (I also omit the bacon, because I usually forget it!)

This is a wonderful recipe! Being from coastal Virginia this is the style of clam chowder I grew up eating. As suggested I used half chicken broth & half clam juice and it was great. I was fortunate enough to have access to fresh clams so I chopped/minced 12 large clams & used the juice from them. I've made it several times just this summer!

Not bad, but the broth needs thickening in my opinion. I used less water; rendered the bacon and put the browned bacon side and saved 1 tablespoon of the shortening to saute the onions, carrots and potatoes; then I added the 2 cans of canned clams (I know, not the same as the real deal), a bottle of the clam juice and 5 cups of h20. Simmered for 40 minutes; then added the cooked bacon as a garnish. Very yummy. Also made fresh french bread from this site.

Great recipe; but since I like my bacon crispy, I diced and sauteed the bacon first, removed it, used the drippings to saute the onion and celery, then used bacon as garnish. Now it's a 5!

Adjusted to me liking...3 small cans of clam(chick of sea),no thyme,little less bacon,4cups of potatoes.....the secret is 2-3 days out,IT Rocks!!!

This wonderful clam chowder, just like my sister Kathleen used to make. She was from Mathews Co., VA, right on the Chesapeake Bay. Cook the vegtables with the bacon. I used fresh clams, finely ground. Thanks for setting us straight on what real clam chowder is.

Really good Hatteras Style Clam Chowder! However, I did make a few substitutions: I used baby red-skin potatoes instead of plain white potatoes, I cut back on the amount of clam juice to whatever was in the cans of clams plus a small bottle of plain clam juice, and then added vegetable broth.

Just like what you get here on the south east coast. Perfect.

My favorite soup from this whole site that I've tried. I make it again and again. I made it exactly as the recipe said.

Brings my thoughts to eating at Sam and Omies in Nags Head on a cool fall day after fishing at the peir or being on a drum hunt. Excellent!

I used fresh clams that we harvested ourselves. I purged the clams for 2 whole days, changing the water a couple times. We ended up adding more pepper, lemon juice, and even though hatteras chowder never ever in a million years would have it, a can of Italian diced tomatoes. And it still tasted muddy.

This is very similar to the clear broth Rhode Island chowder I'm used to having. The only difference - no carrots & celery & we use salt pork instead of bacon, but it's hard to find in the south.

My New England born & bred husband prefers Manhattan style, I'm a native New Yorker who prefers New England style and this is one we both really liked - might have something to do with the OBX being our all time favorite vacation spot. Thanks for sharing!

This was wonderful!! I use canned clams often and when I drain the juice, I freeze it for future use. this was the recipe I've been waiting for!!!

Awesome, I have had this many times on the Outer Banks, as I have a second home in Nags Head. I have also enjoyed it where I live in Va. Beach, but I never new how to make it until now. This chowder rocks and blows away both Manhatten and New England chowders..........Thank you so much for sharing!

This is a very tasty clam chowder :) My family can eat three bowls each in one sitting! I like to add extra bacon and clams.