A Lighter Taste of the Coast: My Take on Down East Clam Chowder & Baked Hushpuppies

A modern coastal supper inspired by Bogue Sound roots and slow porchside evenings

Growing up along the coast of North Carolina, I’ve always had a soft spot for the kind of food that brings you back to the dock—salty air, newspaper-lined tables, and recipes passed down with love. One of my forever favorites is Down East Clam Chowder, especially the kind served at The Sanitary Fish Market in Morehead City. It’s simple, soul-warming, and full of coastal flavor

As I’ve grown (and gotten more intentional with ingredients), I’ve found joy in taking the classics and giving them a little Onyx + Anchor refresh—without losing their roots. Today, I’m sharing my lighter, more herbaceous spin on clam chowder, along with a baked version of one of its most iconic companions: Carolina-style hushpuppies. These two together are a dreamy duo—comforting, nostalgic, and just a little elevated.

Low-Tide Chowder (Bogue Sound Broth “Down East” Style Clam Chowder)

Herby and full of nostalgic coastal charm—with a mellow, flavorful broth and a golden, garlicky finish. This version swaps extra clam juice and water for vegetable broth, so the flavor is balanced and never too fishy. I grate the potatoes (instead of cubing them) for a smoother, almost creamy texture—no cream needed. A touch of Kerrygold Garlic & Herb butter adds a savory richness, and herbs like thyme, parsley, and a little Old Bay round it all out. It’s cozy, coastal, and a new favorite in our home.

Ingredients

• 6 slices thick-cut bacon, chopped

• 1 large Vidalia onion, finely diced

• 3 medium carrots, peeled and finely diced

• 6 medium Yukon Gold potatoes, peeled and grated

• 2 tsp Old Bay seasoning (adjust to taste)

• 1 tsp dried thyme

• 2 tsp fresh parsley, chopped (plus more for garnish)

• 1 bay leaf

• Salt and black pepper, to taste

• 2 cartons (64 oz total) vegetable broth

• 3–4 dozen fresh clams (I grab mine from Mott’s in Wrightsville Beach)

• 1 heaping Tbsp Kerrygold Garlic & Herb Butter (or salted butter + 1 clove minced garlic + pinch of herbs)

Instructions

1. Steam the clams:
   In a large pot, add about 1 inch of water and bring to a simmer. Add the fresh clams, cover, and steam just until the clams open (5–8 minutes). Remove clams from shells, chop, and reserve the flavorful broth if desired (strain first).

2. Render the bacon:
   In a large Dutch oven, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.

3. Sauté the aromatics:
   Add the diced onion and carrots to the bacon fat. Cook for 7–9 minutes, until the onions are translucent and the carrots are tender.

4. Add herbs & seasonings:
   Stir in the thyme, Old Bay, bay leaf, salt, and black pepper. Let the spices bloom for about 30 seconds.

5. Add grated potatoes & broth:
   Stir in the grated potatoes and both cartons of vegetable broth. (You can also add a splash of the strained clam steaming liquid for extra flavor.) Bring to a low simmer. Cook uncovered for 15–20 minutes, until the potatoes are soft and the soup has thickened slightly.

6. Finish with clams & butter:
   Stir in the chopped steamed clams and Kerrygold Garlic & Herb Butter. Simmer gently for 5 more minutes. Remove bay leaf and stir in the fresh parsley.

7. Taste & serve:
   Adjust seasoning as needed. Ladle into bowls and top with extra parsley, crispy bacon, or a few oyster crackers. Serve hot.

Carolina Shell Cakes (Baked Muffin-Style Hushpuppies)

Makes about 12 muffin-style hushpuppies | Inspired by Carolina fish camp traditions, updated for the modern kitchen. These baked hushpuppies give you that nostalgic, golden cornbread bite without the heavy fry. They’re tender, flavorful, and just the right amount of savory—thanks to lemon zest, sweet onion, and a touch of honey or maple syrup. And because we’re all about the little details, I love serving them warm with a bit of heb butter or a lemony herb dip.

Ingredients

• 1 cup stone-ground cornmeal (yellow or white)

• ¼ cup whole wheat flour (or all-purpose)

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp sea salt

• ¼ tsp garlic powder

• ¼ tsp smoked paprika (optional, adds warmth)

• Zest of ½ a lemon (brightens it beautifully)

• ¼ cup finely minced sweet onion or scallions

• ½ tablespoon dill

• 1 ear fresh corn, kernels removed

• 1 egg, lightly beaten

• ¼ cup plain Greek yogurt + ¼ cup water

• 1 tbsp honey or maple syrup

• 1 tbsp melted butter or olive oil

• Cooking spray or oil for the pan

Instructions

1. Preheat oven to 400°F (205°C). Grease a mini muffin tin or line with silicone cups.

2. Mix dry ingredients:
   In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, garlic powder, paprika, and lemon zest.

3. Mix wet ingredients:
   In another bowl, combine the egg, buttermilk, melted butter, honey/maple syrup, minced onion or scallions, fresh dill and corn kernels.

4. Combine:
   Add wet ingredients to dry and stir until just combined. Do not overmix. Let the batter sit for 5 minutes so the cornmeal can hydrate.

5. Scoop & bake:
   Spoon batter into the prepared mini muffin tin, filling each about ¾ full.

6. Bake for 12–15 minutes, or until the tops are golden and a toothpick comes out clean.

7. Cool slightly before removing from the tin. Serve warm with a touch of herb butter or a lemony herb dip.

Hosting Notes

• These dishes are made for relaxed evenings on the porch or dinner with family.

• Keep a bottle of crisp white wine (like Albariño or Sauvignon Blanc) chilled nearby.

• Add a few herbs to your table—parsley, dill, even bay leaves—for a visual nod to what’s on the plate.

• If you're entertaining, serve hushpuppies in a linen-lined bowl and ladle the chowder into a vintage tureen or Dutch oven for that extra touch.

Why I Love These Recipes

They honor the place that shaped my palate—coastal North Carolina—and reflect the way I cook today: with intention, fresh ingredients, and a focus on creating beautiful experiences at home. These dishes are simple but thoughtful, familiar but fresh. I hope they bring as much comfort to your table as they do to mine.

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Follow me on Instagram @onyxandanchor for more cozy meals, coastal hosting tips, and behind-the-scenes moments from our kitchen in Wilmington.