Tinfoil Chef

I was surfing around looking for interesting recipes when this one showed up on allrecipes.com titled simply “Outer Banks Style Clam Dish”

You start with 1/3 pound of fatback diced (Personally I’d probably use bacon instead) and cook it in a skillet over a medium-high heat until it’s good and crisp. Remove the pieces and keep them to one side for use later.

Cut the heat back to medium and add a large diced onion. Saute the onion in the bacon (or fatback) grease until they’ve turned transparent. Dice up 4 medium red potatoes and stir them into the onions. Be sure that the potatoes are thoroughly coated with the bacon grease.

Season generously with black pepper and pour in an 8oz bottle of clam juice. Cover and simmer at a medium heat for about 15 minutes.

While the potatoes are simmering, chop about 24 shucked clams into pieces. Add clams (with their liquid) to the potatoes during the last 3 minutes. Serve in deep bowls with the crispy bits of bacon sprinkled over the top.

Technorati Tags: clam chowder, recipe, outer banks clams, clam recipe, clam dish, clams

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