Just got back from Okracoke, North Carolina. A small island in the outer banks (OBX for short) region. While there got to do some clam diggin' crabbing and salt water fishing, also got to meet my first jelly fish, the hard way.
I picked up this recipe from one of the island residents and thought I'd share it with you.
four medium clams per person.
two potatoes per person, peeled and cubed
one onion finely chopped or grated
pepper to taste
Scrub clams clean of any sand or debris
Bring two quarts water to a boil
Add clams and boil until they open
Remove the meat from the clams, chop and set aside, discard the shells.
Strain the broth and taste, the broth is usually sufficiently salted from the clams if not salt to taste
Bring the broth back to a boil and cook the peeled and cubed potatoes until tender.
Add the clams and simmer, adding pepper to taste.
I found this chowder is usually served with the above clear broth, but can be thickened by adding two tbsp's all purpose flour to a cup of water. Slowly add flour/water, stirring constantly. Simmer.
Goes good with a loaf of french style bread. Enjoy
Frog
