Recipes
Hatteras-Style Clam Chowder (Beth & Steve Bailey, Risky Business Seafood)
- ¼ cup bacon grease
- 2 medium onions chopped
- 6 potatoes peeled and diced
- Small bottle of clam juice (optional)
- 1 quart shucked clams and juice
- Saute onions in bacon grease until translucent
- Bring to boil 2 quarts salted water and cook potatoes until tender
- Add onions with grease and clam juice and boil for a few minutes
- Add clams and their juice and simmer on low for about 15 minutes. Add salt and lots of pepper to taste