This is 'Hatteras style.' I work in a restaurant near the North Carolina coast and make this two times a week. I have scaled down the batch for home use. It is very simple. You can also use the bacon grease to saute the vegetables in.
Ingredients
- vegetable oil: 1 Tbsp
- onion: 1 piece (chopped)
- stalks celery: 5 piece (sliced)
- carrots: 4 piece (sliced)
- peeled, cubed white potatoes: 4 cups
- clams, with juice: 2 cans (16 ounce cans, minced)
- quarts clam juice: 3 piece
- thyme: 1 tsp (dried)
- ground black pepper: 0.5 tsp
- slices crisp cooked bacon, crumbled: 8 piece
Metric Conversion
Stages of cooking
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In a large pot over medium heat, cook onion, celery and carrots in oil until they begin to soften. Stir in potatoes, clams, clam juice, thyme, pepper and bacon. Bring to a boil, then reduce heat and simmer 20 minutes, or until potatoes are tender.
