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.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
