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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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
