08/22/12

Calling all Chowder Cook-off Contestants

The time is near to perfect your Hatteras Clam Chowder recipe! The 6th Annual Chowder Cook-Off will take place on Saturday, September 15 during the Day at the Docks festivities in Hatteras. Everyone is invited to enter! The registration fee is a $50 tax deductible donation to the local watermen’s association and the Hatteras Island Cancer Foundation.

What exactly is Hatteras Clam Chowder, you might ask? Well, it’s simple and delicious. There is no other soup that says “HatterasIsland” like Hatteras Clam Chowder. “True” Hatteras Clam Chowder is composed of just a few fresh ingredients…clams, potatoes, onion, and bacon.

Try your hand at Hatteras Clam Chowder and be the next registrant in the Chowder Cook-off!

BASIC HATTERAS CLAM CHOWDER

4 cups of shucked clams and juice (about 24 chowder clams)
3 cups of diced potatoes
2 cups of diced onions
1 cup of water
6 pieces of bacon f(ried and grease rendered)

Chop clams, drain the juice, and save it. In a large pot, add water, clam juice, potatoes, onions and grease. Bring to a boil until potatoes are tender. Add chopped clams and simmer for about 20 minutes. Add salt and pepper to taste. Serves about 6.

If you don’t have fresh shucked clams handy, canned clams and juice (about 2 cans) can be substituted in a pinch.

**If you’d like to reinvent your own version of Hatteras Clam Chowder, a few popular additions are parsley, green onion, celery and carrots.

If time is not on your side, and you can’t seem to get this dynamic and delicious chowder off of your mind, visit one of our local restaurants for a taste.

Be sure to head down to Day at the Docks on September 15th, to serve your version of Hatteras Clam Chowder or be the judge of many fabulous takes on the original!

See you there!

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