{"id":15886,"date":"2024-04-18T09:00:00","date_gmt":"2024-04-18T13:00:00","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=15886"},"modified":"2024-04-16T21:00:54","modified_gmt":"2024-04-17T01:00:54","slug":"downeast-clam-chowder","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/downeast-clam-chowder\/","title":{"rendered":"Downeast Clam Chowder"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 quart coarsely chopped chowder clams<\/li>\n\n\n\n<li>\u00bc pound salt pork, sliced<\/li>\n\n\n\n<li>1 quart water<\/li>\n\n\n\n<li>\u00bd cup chopped onion<\/li>\n\n\n\n<li>1 teaspoon salt<\/li>\n\n\n\n<li>\u00bc teaspoon freshly ground black pepper<\/li>\n\n\n\n<li>4 cups diced potatoes<\/li>\n\n\n\n<li>1 cup instant potato flakes for thickening, optional<\/li>\n<\/ul>\n\n\n\n<p>In a large saucepan, fry pork over medium heat until crisp. Remove pork and discard. Add clams, water, onion, salt and pepper to pan. Bring to boil. Reduce heat and cook slowly until clams are tender, about 1 \u00bd hours. Add potatoes and onion, and cook until potatoes are done, about 20 minutes. Add potato flakes and simmer until thickened, about 5 minutes. <\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a> &nbsp;From:&nbsp;<a href=\"https:\/\/uncpress.org\/book\/9780807855133\/mariners-menu\/\" target=\"_blank\" rel=\"noreferrer noopener\"><em>Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/em><\/a><\/p>\n\n\n<blockquote class=\"wp-block-ncst-blockquote\"><p>DID YOU KNOW?<\/p><br><p>The shells of the hard clam,\u00a0<em>Mercenaria mercenaria,<\/em>\u00a0were ground up and used by Algonquin tribes to make beaded necklaces used as wampum. Look for the violet-purple interior portion of the shell the next time you are at the beach!<\/p><br><p><a href=\"https:\/\/ncseagrant.ncsu.edu\/about-us\/our-team\/erika-young\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Erika Young, Coastal and Marine Education Specialist<\/strong><\/a><\/p><\/blockquote>\n\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Down East Clam Chowder.<\/p>\n","protected":false},"author":23,"featured_media":15813,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"displayCategoryID\":15,\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[122,217,15,98,215,216,218],"tags":[145,116],"class_list":["post-15886","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-clams","category-fall","category-mariners-menu","category-shellfish","category-spring","category-summer","category-winter","tag-main","tag-soup"],"displayCategory":{"term_id":15,"name":"Mariner's Menu","slug":"mariners-menu","term_group":0,"term_taxonomy_id":15,"taxonomy":"category","description":"","parent":0,"count":367,"filter":"raw"},"acf":{"ncst_posts_meta_modified_date":null},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.6 - 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