Hatteras style, clam chowder

From New England to Florida, East Coast cooks, and chefs offer several tasty varieties of clam chowder. Here, in North Carolina we too, love seafood, including serving it in chowder form. Hatteras Clam Chowder, sometimes also known as Outer Banks, or Down East one, is simply delicious enjoyed by the sea. Fisherman's Wharf Restaurant (Wanchese), Owens' (Nags Head) and Howard's Pub (Ocracoke), -just to name a few, offer excellent choice with fresh, local catch.
Did you know that nearly 20% of North Carolina's annual clam harvest comes from sustainable aquaculture? Preserving natural resources so that we can enjoy them for years to come, makes perfect sense. When shopping for seafood, try showing your support for your region by buying local goods first.
Hatteras clam chowder, -classic dish, and so simple to prepare. And yes, it's just as good, home made. Unlike other chowders, ours, does not include cream, so it's easier on the tummy, too. Here is how to do it.
HATTERAS STYLE CLAM CHOWDER (serves 6)
INGREDIENTS
1 small carrot, peeled, and grated
3 celery stalks, diced
3 cups, potatoes, diced
1 cup, onions, chopped
1/3 cup, bacon, diced
4 cups, clams (chopped)
clam juice (or water)
1 bay leaf
salt, and pepper to season
fresh, chopped parsley to garnish

METHOD
(1) In a casserole dish, fry bacon, till crisp, then remove it, and reserve.
(2) Remove access of frying fat from the pan (leave just enough to coat the pan), then add onions, and fry till translucent. Add carrots, and celery to the pan. Cook all for a few minutes longer, enough to let them soften a little.
(3) Add diced potatoes, clams, and bay leaf, to the pot. Cover all with water, or clam juice, or the mixture of both.
(4) Season with salt, and pepper. Bring chowder to a boil, then reduce the heat, and simmer for about 45 minutes, or until potatoes are soft.
Serve garnished with bacon bits, fresh parsley, and ground pepper.
(Originally published in Examiner)
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Other Notes
(1) If you are not familiar with cups, assume an empty, 15 ½ oz. size can to have 2 cups capacity (1 cup =8oz. =227g.),
tsp. = teaspoon,
tbsp. = tablespoon,
1lb = 453 grams
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References
Special Thanks
Special Thanks to Town & Country Gardens Contributors: blogger, bulabean, dive-angel (Karin), flickr, Jasmine&Roses, Rita Crane Photography. Rita Crane, daughter of LIFE magazine photographer Ralph Crane. Her work can be seen on Flickr at Rita Crane Photography or on her website., TMR Davies, W.D. Williams

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