There are many different types of clam chowder, but Hatteras clam chowder is unique. New England clam chowder has a cream base, and Manhattan clam chowder has a tomato base. However, a clear broth plus fresh local clams and vegetables make Hatteras clam chowder a signature Outer Banks dish.
Since Hatteras, North Carolina is the home of this famed chowder variation, there are many local restaurants that serve this hearty, delicious soup. The next time you’re in Hatteras, check out these restaurants for authentic Hatteras clam chowder and other fresh, local dishes!
Teach’s Lair in Hatteras
Breakwater Restaurant in Hatteras
Sandbar & Grille in Buxton
In addition to local restaurants, check out this great Hatteras clam chowder recipe for those times when you can’t be on the Outer Banks but find yourself missing the Hatteras life!
Hatteras Clam Chowder Recipe
1 tablespoon vegetable oil
1 large onion, chopped
5 stalks celery, sliced
4 carrots, sliced
4 cups peeled, cubed white potatoes
2 16-ounce cans minced clams, with juice
3 quarts clam juice
1 teaspoon dried thyme
½ teaspoon ground black pepper
8 slices of crisp cooked bacon, crumbled
Prepare a large pot over medium heat. Combine the onion, celery, carrots, and vegetable oil in the pot and cook until these ingredients start softening. Stir in the potatoes, clams, clam juice, thyme, pepper, and bacon. Bring this to a boil. Reduce the heat and simmer for 20 minutes or simmer until the potatoes are tender. This recipe will make eight servings.
So, there you have it. Now you can enjoy a bit of Cape Hatteras all year long!