About a year ago, we published our recipe for Hearty Clam Chowder, along with general information about North Carolina clams.
If you look back at it, you’ll notice that our two chowder recipes have a big difference in cooking times. That recipe called for littleneck clams which are small and cook in just a few minutes.
Our Old-Fashioned Clam Chowder is made with chowder clams, which are large and quite tough. They require a longer cooking time, about 1 ½ to 2 hours.
In large pot, cook bacon over medium heat until crisp. Remove bacon and set aside.
Add clams, water, onion, salt and pepper to pot. Bring to boil. Reduce heat and cook slowly until clams are tender, about 1 ½ to 2 hours. Add potatoes and cook until done, about 20 minutes. Add potato flakes and simmer until thickened, about 5 minutes. Spoon into serving bowls. Crumble bacon and sprinkle over chowder. Serves 8 to 10.
Contributed by Joyce Taylor