Seafood cookery in North Carolina

Fry diced pork until brown and remove from pan, browning onions and potatoes in fat. Heat and drain clams. Add clams to above ingredients. Add hot water and simmer until vegetables are tender. Add hot milk and crumbled crackers. Just before serving, pour in hot clam liquor. Season to taste. Clam liquor must be added last, as it has a tendency to make milk curdle. Serves 6. New Bern Clam Chowder 3 medium-sized potatoes, chopped 1 qt. boiling water 1 qt. clams, chopped 1 no. 2 can tomatoes 3 or 4 slices salt pork 2 onions, chopped Worcestershire sauce Salt and pepper Chop potatoes and add to boiling water. Boil 10 minutes. Add clams and tomatoes. Simmer 10 minutes longer. Fry salt pork until crisp. Dice and add to chowder. Fry onions in pork drippings until golden and add to chowder. Season with 1 to 2 tablespoons Worcestershire sauce. Season to taste. Clam and Corn Chowder 1 pt. clams Va cup chopped bacon 1 cup chopped onion 1 cup clam liquor and water 1 cup diced potatoes 1 tsp. celery salt 1 tsp. salt Dash pepper 1 cup whole-kernel corn 2 cups milk 1 tbs. butter or other fat 1/3 cup cracker crumbs Drain clams and save liquor. Chop. Fry bacon until crisp; drain on absorbent paper. Cook onion in fat until tender. Add liquor, potatoes, seasonings, and clams. Cook about 15 minutes or until potatoes are tender. Add corn, milk, and butter; heat. Stir in crumbs. Garnish with bacon sprinkled over the top. Serves 6. Oyster Stew 1 pt, oysters 4 tbsp. butter 1 qt. milk 1 Vi tsp. salt '/8 tsp. pepper Paprika Melt butter, add drained oysters, and cook 3 minutes or until edges curl. Add milk, salt, and pepper, and bring almost to boiling point. Serve at once. Garnish with paprika. Serves 6. Core Sound Oyster Stew Vz tsp. black pepper Salt Corn meal dumplings Va lb. salt pork 2 qt. oysters 1 cup water Cut pork into small cubes and fry until crisp and lightly browned. Add oysters, water, and black pepper. Salt to taste. Heat and serve or add corn meal dumplings, cover and steam 15 minutes or until done. Oyster Chowder tbsp. onion 2'/j tsp. salt tbsp. butter Va tsp. pepper cup water cup canned milk Va cup diced celery cups water qt. diced potatoes l'/2 pts. small oysters Saute onion in butter. Add 1 cup water, celery, and potatoes. Cover and cook until nearly done. Season with salt and pepper. When the vegetables are tender, add the milk. Let come to a boil. Remove from fire. Add water to oysters and heat. Remove any scum. When edges curl, combine with milk and vegetables. Let stand few minutes for flavors to blend. Serve hot. Serves 6. Oyster Chowder 1 pt. oysters 3 fbsp. onion, chopped 3 tbsp. buffer 1 cup water 2/3 cup celery, diced 2 cups pototoes, diced 1 tbsp. solt Vi tsp. pepper 1 qt. milk Parsley Fry onion in buttei" until slightly brown; add water, celery, potatoes, salt and pepper. Cover and cook until vegetables are tender. Add milk and let come to boiling point. Simmer oysters in their liquor about 5 minutes or until edges curl. Drain. Combine with milk and vegetables. Serve immediately with chopped parsley sprinkled over the top. Serves 6. Crab Stew 4 doz. hord crobs 1 lb. salt pork 2 lbs. onions