Our Recipes
CAPT. JOHN'S CAROLINA CLAM CHOWDER:
Half pound of bacon slices or salt pork (chopped)3 cups chopped yellow onion2 tablespoons butter1 pound whole baby clams (roughly chopped) in their juices1/2 teaspoon J.O Seasoning1/2 teaspoon black pepper (more or less, to taste)6 potatoes that are peeled and cut into approximately 1 inch cubes2-3 cups of chicken broth Chopped fresh parsley, for garnish (optional)
INSTRUCTIONS:In a dutch oven or soup pot, fry bacon over medium heat until browned. Add onion and butter. Cook onions until translucent, about 3 minutes.Add clams with their juices, chicken broth, J.O seasoning and pepper. Stir to combine. Bring to a boil, then reduce heat to maintain a simmer. Cover and simmer for approximately 1 1/2 hours (stirring occasionally), or until clams are tender.Add potatoes* and stir to combine. Cook for an additional 15 to 20 minutes, or until tender.
