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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The spectacular views in North Carolina’s High Country aren’t just inspiration for writers, painters, and sculptors. Those landscapes — the rugged gray face of Grandfather Mountain, the vibrant fall leaves, the deep green meadows — are brushstrokes on Earth’s own canvas.
The sprawling vineyards and wide-open skies that stretch for miles across seven North Carolina counties offer relaxing getaways — not to mention some of the state’s finest wines — for Sunday drivers aching to escape the rush of city life.
Nothing lasts forever — and that’s what makes many of our cherished moments so special.
