Posted this in the other chowder tnread6:
Most restaurants serve (white) new England clam chowder. My mom made wonderful (red) Manhattan clam chowder.
The BEST clam chowder was at a little place , Sam and Omies, in Nags Head last March.
It's a broth style chowder. We went back twice that week just for the chowder.
Well, that and the best fried calamari I've had as well.
Ima hafta make some chowdah this weekend. Google “Hatteras clam chowder
![[Linked Image]](http://i.imgur.com/t09pSGO.jpg)
Made it tonight. Combined the following recipes.
https://www.allrecipes.com/recipe/20860/hatteras-style-clam-chowder/https://www.homeandplate.com/blog/2015/2/hatteras-clam-chowderTurned out to be very good and surprisingly close to Sam and Omies.
And now for the important part........how did the little missus like it?
Interesting, thanks.
Ironically, I too made clam chowder yesterday.
And now for the important part........how did the little missus like it?
She enjoyed it as much as I did, Charlie. 👍
Never had their chowder but Sam and Omies is always good, especially breakfast. So is stack 'em high pancakes.
We always hit O'neals sea harvest across the bridge in Wanchese for lunch a couple times the week we're in the outer Banks.
Commercial guys unload there and half the time your lunch is getting filleted while you're in line.
Order some steamed shrimp from Austin's too and grab a bunch of fresh fish to cook back at the house.
If you're on Hatteras, Dinky's is pricey but good.
Was there last March. Far away now.
That clear broth style chowder is technically Rhode Island chowder. Wife is from there and she is pretty darn particular about it and I have to admit it sure hits the spot up there in any season.
Traditional Hatteras style would not have carrots or celery and would use fatback and not bacon. I personally add a half a rib of celery and a small pinch of thyme because I like it that way. Eastern NC fish stew is great too.
a small amount of thyme in creamy seafood chowder works wonders
Thyme is the magic ingredient in clam chowder, IMO.
I use more than a bit.
That clear broth style chowder is technically Rhode Island chowder. Wife is from there and she is pretty darn particular about it and I have to admit it sure hits the spot up there in any season.
Interesting.
I never had that style before and it’s my favorite now.
This is basically the way my family made it.
http://outerbanksmagazine.net/hatteras-clam-chowder/ Ours was equal amounts of potatoes and onions and twice the amount of clams. so 1x1x2. Anyway that is how the old timers made it.
http://fromthecheftoyou.com/eastern-nc-fish-stew/This is traditional except equal parts onions, potatoes, and fish. Don't add the tomato soup that is just wrong. We always added herring roe because back in the day we had plenty of herring and they ran up the river in the spring with the " Rock " local name for striped bass. If we didn't have herring roe then we would add the chicken eggs.
It really looks good!
A friend and I often scoured the various Baja restaurants for Sopa Marisco......seafood soup......
Very similar and some of it was great with fish, shrimp, crab and octopus along with a few veggies.
It’s vety good and my fave Edison of clam chowdah.
This is good too.
Had it in St Augustine FL a few times, paired with a grilled grouper sandwich. I believe it was the Oasis Bar.
https://www.thefooddictator.com/hirshon-st-augustine-minorcan-clam-chowder/
