Hatteras-style clam chowder is a North Carolina favorite made with year-round harvested clams. This version uses a clear stock instead of cream due to the local agricultural practices. Traditional recipes have preserved its hearty blend of seafood, meat, vegetables, and bacon bits. The chowder offers a briny flavor profile that sets it apart from thicker, cream-based New England chowder and the spicier tomato-based Manhattan variety, emphasizing its unique heritage and community significance.
Hatteras-style clam chowder is a lesser-known variation enjoyed by North Carolina locals, featuring salty and chewy clams harvested year-round along the coast.
This chowder's hearty composition includes seafood, meat, vegetables, and clear stock, diverging from cream-based styles due to the region's agricultural history.
Hatteras chowder typically comprises clams, bacon bits, clam juice, onions, carrots, celery, red potatoes, and water, resulting in a briny, savory broth.
New England chowder famously utilizes a thick, creamy bouillon base, while Manhattan's version features a spicier, tomato-based broth, highlighting differences among styles.
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