Best 5 Outer Banks Style Clam Dish Recipes
In the heart of coastal North Carolina, where the Outer Banks stretch along the Atlantic Ocean, lies a culinary treasure that has been passed down through generations: the Outer Banks-style clam dish. This delectable dish, a symphony of flavors, captures the essence of the Outer Banks, where the sea's bounty and local traditions intertwine. With its unique blend of fresh clams, savory seasonings, and aromatic herbs, this dish promises a taste of the Outer Banks like no other.
Here are our top 5 tried and tested recipes!
OUTER BANKS STYLE CLAM DISH
Potatoes and clams in broth are served with crispy bits of fatback sprinkled over the top. If good fatback is hard to find in your area, you may substitute with bacon. This is the way they've made it down home for more than 100 years. It ain't fancy, but oh my is it fine!
Provided by POTHEAD5
Categories Pork Recipes
Time 38m
Yield 4
Number Of Ingredients 6
Steps:
- Place fatback in a large skillet over medium-high heat, and cook until crisp. Remove pieces, and set aside. Reduce heat to medium, and add onion. Fry onions in the fatback grease until softened. Stir in potatoes, making sure they are well coated with the fatback grease. Season generously with pepper. Pour in the liquid from the clams, and the bottle of clam juice. Cover, and simmer gently for about 15 minutes.
- While the potatoes are simmering, chop clams into pieces. Add clams to potatoes during the last 3 minutes. Serve in deep bowls with the crispy bits of fatback sprinkled over the top.
Nutrition Facts : Calories 487.2 calories, Carbohydrate 37.9 g, Cholesterol 30.1 mg, Fat 34.1 g, Fiber 4.3 g, Protein 8.4 g, SaturatedFat 12.3 g, Sodium 152 mg, Sugar 4 g
OUTER BANKS STYLE CLAM DISH
Potatoes and clams in broth are served with crispy bits of fatback sprinkled over the top. If good fatback is hard to find in your area, you may substitute with bacon. This is the way they've made it down home for more than 100 years. It ain't fancy, but oh my is it fine!
Provided by POTHEAD5
Categories Pork Recipes
Time 38m
Yield 4
Number Of Ingredients 6
Steps:
- Place fatback in a large skillet over medium-high heat, and cook until crisp. Remove pieces, and set aside. Reduce heat to medium, and add onion. Fry onions in the fatback grease until softened. Stir in potatoes, making sure they are well coated with the fatback grease. Season generously with pepper. Pour in the liquid from the clams, and the bottle of clam juice. Cover, and simmer gently for about 15 minutes.
- While the potatoes are simmering, chop clams into pieces. Add clams to potatoes during the last 3 minutes. Serve in deep bowls with the crispy bits of fatback sprinkled over the top.
Nutrition Facts : Calories 487.2 calories, Carbohydrate 37.9 g, Cholesterol 30.1 mg, Fat 34.1 g, Fiber 4.3 g, Protein 8.4 g, SaturatedFat 12.3 g, Sodium 152 mg, Sugar 4 g
OUTER BANKS STYLE CLAM DISH
Potatoes and clams in broth are served with crispy bits of fatback sprinkled over the top. If good fatback is hard to find in your area, you may substitute with bacon. This is the way they've made it down home for more than 100 years. It ain't fancy, but oh my is it fine!
Provided by POTHEAD5
Categories Pork Recipes
Time 38m
Yield 4
Number Of Ingredients 6
Steps:
- Place fatback in a large skillet over medium-high heat, and cook until crisp. Remove pieces, and set aside. Reduce heat to medium, and add onion. Fry onions in the fatback grease until softened. Stir in potatoes, making sure they are well coated with the fatback grease. Season generously with pepper. Pour in the liquid from the clams, and the bottle of clam juice. Cover, and simmer gently for about 15 minutes.
- While the potatoes are simmering, chop clams into pieces. Add clams to potatoes during the last 3 minutes. Serve in deep bowls with the crispy bits of fatback sprinkled over the top.
Nutrition Facts : Calories 487.2 calories, Carbohydrate 37.9 g, Cholesterol 30.1 mg, Fat 34.1 g, Fiber 4.3 g, Protein 8.4 g, SaturatedFat 12.3 g, Sodium 152 mg, Sugar 4 g
OUTER BANKS CLAM CHOWDER
A hearty, delicious way to start a meal, this clam and potato chowder is seafood’s answer to chicken noodle soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Fill a large high-sided saucepan with the 4 cups cold water. Set over high heat, and bring to a boil. Add clams, cover with lid slightly askew, and cook 5 minutes. Remove any clams that have opened, and transfer to a bowl. Continue cooking clams, removing them as they open, for 5 to 10 minutes more. Discard any clams that have failed to open after this time. Strain cooking liquid through a cheesecloth-lined sieve. Set aside.
- Wipe out saucepan; return to medium heat. Add bacon; cook until golden and crisp, about 7 minutes. Using a slotted spoon, remove bacon from saucepan, and transfer to a paper towel-lined plate to drain, leaving the fat in the pan.
- Add onions and garlic to saucepan, and cook in bacon fat until soft and translucent, stirring often so they do not brown, about 5 minutes. Add 3 1/2 cups of reserved clam broth and potatoes. Bring to a simmer, and cook until potatoes are very tender, about 20 minutes.
- Roughly chop clams. Add clams, wine, and an additional 1/2 cup broth to saucepan. Season with salt and pepper. Heat through, and serve. Keep chowder, covered, in the refrigerator 1 to 2 days.
OUTER BANKS STYLE CLAM DISH
Potatoes and clams in broth are served with crispy bits of fatback sprinkled over the top. If good fatback is hard to find in your area, you may substitute with bacon. This is the way they've made it down home for more than 100 years. It ain't fancy, but oh my is it fine!
Provided by POTHEAD5
Categories Pork Recipes
Time 38m
Yield 4
Number Of Ingredients 6
Steps:
- Place fatback in a large skillet over medium-high heat, and cook until crisp. Remove pieces, and set aside. Reduce heat to medium, and add onion. Fry onions in the fatback grease until softened. Stir in potatoes, making sure they are well coated with the fatback grease. Season generously with pepper. Pour in the liquid from the clams, and the bottle of clam juice. Cover, and simmer gently for about 15 minutes.
- While the potatoes are simmering, chop clams into pieces. Add clams to potatoes during the last 3 minutes. Serve in deep bowls with the crispy bits of fatback sprinkled over the top.
Nutrition Facts : Calories 487.2 calories, Carbohydrate 37.9 g, Cholesterol 30.1 mg, Fat 34.1 g, Fiber 4.3 g, Protein 8.4 g, SaturatedFat 12.3 g, Sodium 152 mg, Sugar 4 g
Tips:
- Use fresh clams: Fresh clams have a briny, sweet flavor that is perfect for this dish. If you can't find fresh clams, frozen clams can be used, but they may not have as much flavor.
- Soak the clams before cooking: Soaking the clams in cold water for at least 30 minutes will help to remove any sand or grit.
- Use a large pot: This dish will produce a lot of liquid, so it's important to use a large pot to prevent it from boiling over.
- Don't overcook the clams: Clams only take a few minutes to cook. Overcooking them will make them tough and chewy.
- Serve immediately: This dish is best served immediately after it is cooked. The clams will start to toughen up if they sit for too long.
Conclusion:
Outer Banks-style clam dish is a delicious and easy-to-make seafood dish that is perfect for a summer meal. With its briny, sweet flavor and tender clams, this dish is sure to be a hit with everyone who tries it. Whether you serve it as a main course or an appetizer, this dish is sure to impress.
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