Outer Banks Clam Chowder

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Servings: 6 Difficulty: Advanced
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A rustic, hearty chowder featuring tender clams, potatoes, and crisp fatback rendered in a savory broth.
Outer Banks Clam Chowder recipe image
Outer Banks Clam Chowder recipe image
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Outer Banks Clam Chowder

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 37.0

Description

This authentic Outer Banks Clam Chowder is a humble yet deeply satisfying dish that captures the essence of coastal comfort food. Unlike creamy New England versions, this style relies on the natural briny juices of the clams and the rich flavor of rendered fatback to create a robust, savory broth. The dish features tender cubes of potato that soften perfectly during a gentle simmer, absorbing the peppery, oceanic flavors. Topped with crisp bits of fatback or bacon, it offers a delightful textural contrast between the soft vegetables and the crunchy garnish. It is an ideal meal for chilly evenings or casual gatherings, offering a rustic, home-style experience that feels both nostalgic and comforting. Simple to prepare with pantry staples, this chowder highlights the natural sweetness of the seafood without heavy cream, making it a lighter yet deeply flavorful option for seafood lovers.

Ingredients

Directions

  1. Reserve the juice from the shucked clams.
  2. Dice one large onion and chop 3 to 4 medium potatoes into cubes.
  3. Dice 1/3 pound of good fatback into small pieces.
  4. Render the diced fatback in a large pot over medium heat until crisp, stirring occasionally.
  5. Remove the crisp fatback pieces from the pot and set aside for garnish.
  6. Add the diced onions to the rendered grease in the pot and sauté until softened and translucent.
  7. Add the cubed potatoes to the pot and stir to coat them well in the grease.
  8. Add a generous amount of coarsely ground black pepper to the pot.
  9. Pour in the reserved clam juice and supplement with additional clam juice or water to cover the potatoes by about an inch.
  10. Cover the pot and simmer gently for about 15 minutes, or until the potatoes are tender.
  11. Add the chopped shucked clams to the pot.
  12. Cook for about 3 minutes, just until the clams are heated through.
  13. Serve the chowder in deep soup bowls, topped with the reserved crisp fatback bits.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 37.0kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.1g1%
Cholesterol 13.0mg5%
Sodium 374.0mg16%
Total Carbohydrate 1.3g1%
Dietary Fiber 0.0g0%
Sugars 0.2g
Protein 6.0g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

You can substitute bacon for the fatback if preferred, though traditional Outer Banks style uses fatback for a distinctively rich, porky flavor without the smokiness of bacon.

If you do not have enough reserved clam juice, use a combination of clam juice and fish stock or water to achieve the desired broth consistency.

For a heartier meal, you can add diced carrots or celery along with the onions when sautéing.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the clams from becoming tough.

Taste and adjust the seasoning with additional black pepper or a pinch of salt if needed, keeping in mind that the clam juice is already salty.

Keywords: outer banks, clam chowder, rustic, seafood, fatback, potatoes, broth, comfort food, coastal, hearty, simmered, traditional, briny, savory, easy, weeknight dinner, homestyle, pepper, onion, shucked clams
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