From Georgie Bell of Harkers Island in Coastal Carolina Cooking.
2 to 3 thin slices salt pork
3 to 4 medium potatoes, sliced
1 large onion, diced
1 quart shucked clams, chopped,
and their juices
3 cups water
Cornmeal dumplings:
1 cup cornmeal
1 tablespoon all-purpose flour
½ teaspoon salt
½ cup water or more as needed
In a large saucepan over medium heat, cook the salt pork until the fat is rendered. Remove the meat and combine sliced potatoes, onions, clams, and water. Simmer for 1½ to 2 hours.
Make dumplings: In a mixing bowl, combine cornmeal, flour, and salt. Add enough water to hold the mixture together. Pat dough into small patties.
About 45 minutes before the chowder is done, drop in the dumplings and continue to cook.
print it
From beaches and beer gardens to amphitheaters and parks, North Carolina’s outdoor music scene has something for everyone this summer.
Load up your basket at these farmers stands and markets.
Our best recipes for your end-of-summer haul, from corn and jalapeño fritters to classic corn on the cob — plus, of course, our favorite cornbread recipes.
Use your bounty of fresh blueberries in delicious pie, pound cake, pastries, and more.
