Outer Banks Clam Chowder Recipe

The current issue of North Carolina's "Our State" magazine, a perfect coffee-table journal, features a profile of Reidsville cookbook author Ellen Powell, Kill Devil Hills crabber Murray Bridges, and an excellent nightt-time photograph of a Raleigh Kripsy Kreme doughnut shop (off all things) by photographer Bryan Rinnert.

And, from that very same issue, I found this recipe for 'Mrs. Edna Evans Bell's Outer Banks-Style Clam Chowder.' Note: I don't cook.........

Here it is:

1 dozen large clams

1/2 lb. fat bacon

2 medium onions

3 medium white potatoes

Salt and pepper

Cut fat meat in very small pieces and brown in bottom of kettle. Add 6 cups of water. Cube potatoes and onions and add to water. Let simmer about 20 minutes. Chop clams very fine and add to other ingredients. Let simmer about 10 minutes. Add salt and pepper to taste. Add more water if too thick.

(Thicken soup with 2 tablespoons of cornmeal. Dilute cornmeal with cold water before adding to pot.)

http://www.ourstate.com

Bryan Rinnert's photography web site is:

http://www.3sight.com

I don't know Mr. Rinnert, but I do know another photographer from the Raleigh area,  Jonathan Friedan. He and I worked together at "The Salem Times-Register," and we covered a rodeo there that was later made famous/infamous by none other than 'Borat.'