“Down East” Clam Chowder & Cornmeal Dumplings

Chowder

2 cups or more, cleaned and chopped Carteret County clams and clam juice
4 strips pork fatback; may use bacon
2 large onions, chopped
5 or 6 white potatoes, cubed
Salt and pepper to taste

Dumplings

2 cups plain white cornmeal
Salt to taste,
about ½ teaspoon Water

 Fry fatback until meat is crisp.  Pour oil and leavings into large stew pot.  Add clams, juice and onions to pot.  Add water to cover ingredients and heat to slow boiling point.  Keep pot covered.  Cook about 30 minutes until onions are transparent.  Add potatoes and more water.  Cook about 30 minutes more.  Watch the pot during the cooking.  Stir and add water when needed.  Add salt and pepper to taste.

Dumplings:  Combine dry ingredients.  Add enough water to make the mixture damp enough to form into dumplings.  Pat about a tablespoon of mixture into a flat round dumpling about the size of an Oreo cookie.  Place dumplings in clam chowder pot the last 15 minutes of cooking time.  Dumplings will thicken the chowder.

Notes: 
(1) Clams are easier to chop if frozen and then slightly thawed. 
(2) Adjust ingredients to suit personal taste.  Add more potatoes and onions if desired.

Recipe courtesy of:
Jenny Williamson, Marshallberg, North Carolina