For nine decades, Our State has made its way into homes across North Carolina, the United States, and the world. To celebrate, every month this year, we’re paying tribute to the readers who inspire us, offering a taste of our earliest recipes, and revisiting old stories with new insights. Follow along to find out how our past has shaped our present.
February 1988 • Unlike its Northern counterparts, Outer Banks clam chowder omits the cream and tomatoes to let the clams — often littlenecks for their sweetness — shine. This dish was a product of necessity for coastal fishing families, who ate what was available.
Yield: 4 servings.
3 tablespoons unsalted butter
2 large yellow onions, chopped
2 large russet potatoes, peeled and diced
2 (8-ounce) bottles clam juice
4 cups seafood stock
2 dozen fresh clams, shucked and chopped, or 2 (6.5-ounce) cans chopped clams, juice reserved
Salt and pepper to taste
Fresh chives, chopped
In a soup pot, melt butter over medium heat. Add onions and cook until lightly browned. Add potatoes, clam juice, and seafood stock. Continue to cook until potatoes are just fork-tender. Add clams and reserved juice. Bring to a simmer and cook until clams are done, about 5 to 7 minutes. Add salt and pepper to taste. Garnish with chives.
— Recipe adapted by Lynn Wells
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