Kevin Basil

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You have heard, no doubt, of New England-style clam chowder. You may have heard of Manhattan-style clam chowder. I had not heard, until yesterday, of Hatteras-style clam chowder.

Hatteras-style chowder uses a clear broth, salt and pepper to taste for seasoning, and typically flour to thicken it. I made some today using some canned ingredients. You could just as easily use fresh ingredients, and it would work fine.

Ingredients:
2 cans minced clams (not drained)
1 8 oz bottle clam juice
1 can diced potatoes
1 can kernel corn
1 can mixed vegetables (or diced carrots)
2 tbsp coconut oil (or some other vegetable oil)
1–2 cups potato flakes (ie, dry mashed potato mix)
salt and pepper to taste
dried minced onion, to taste

Most recipes I’ve seen online include chopped bacon. I did not include this for obvious reasons.^[1] If you want to include it, cook it beforehand and add it with the other ingredients at the end, before simmering.

Directions:
Combine clam juice, coconut oil and juice from one or both cans of clams in a medium saucepan. Bring to a boil, reduce heat. Add potato flakes to desired thickness (it should be thicker at this point than desired finished product). Combine remaining contents. Return to a boil, stirring occasionally. Cover and simmer over low heat for 30 minutes or so.

The corn is my own take: I really like for my chowder to have corn. If you have dietary issues with corn, just omit it. Also, you’ll notice I used pototo flakes instead of flour to thicken it.