Every time I see a picture of the Cape Lookout Lighthouse and lighthouse keeper's home I have a rush of wonderful memories. The Lanes, along with some of their friends, leased the lighthouse keeper's house for several years. For several summers I went with my friend, Connie, her parents, her brother (Hal), and who ever else was invited to come along. Harold Lane was truly a man in charge (still is at 96) and had our jobs lined up for the trip over to the island.. who was going to put the wood blocks at the wheels while he launched the boat, who was getting the cooler....and we all jumped at his order to get our jobs done. We did the same when we beached the boat at the cape. Jeeps were always ready and waiting for us (magic Harold worked with some guys working at the Coast Guard station) and we trekked up to the big ol' house. Everyday we were out and about...little time was spent laying in the sun. We fished, went shelling, and took adventurous trips in the jeep. At night board games and cards occupied our time...all of this accompanied by much laughter. Once we had to leave the cape because a hurricane was on the way. In spite of the rain, Harold stopped the boat for us to fish. We filled a cooler with beautiful trout...I screamed with delight every time I caught one. One of the things I enjoyed most there was clamming. Using garden rakes in shallow water on the sound side, we raked the bottom until we heard the scrape of a clam. It wouldn't be unusual to find a scallop or a sand dollar in the process. After our buckets were filled with clams, we headed back to the house. Harold used a hammer and a chisel to pry open tightly closed clams, while Weezie Lane directed us at dicing potatoes, onions, celery, and carrots (all done to Harold's specifications). The results were always delicious! Those wonderful days of clamming, fishing, game playing and adventuring are such a special memory to me.
My clam chowder is not made with fresh clams and at my son, Joel's request, I have added tomatoes. Here lately I've been cheating with the dicing and use my food processor to chop but the result is still a delicious chowder that I enjoy sharing with family and friends. I know I would never have made my first pot if it had not been for the happy times spent with the Lanes at Cape Lookout and the ritual preparation of clam chowder!
Ingredients
1 tbs. olive oil
1/2 cup pork side meat or thick sliced bacon cut in small pieces
2 cups yellow onion, chopped
2 cups celery, chopped
1 cup carrot, washed, not peeled, chopped
4 medium potatoes, cubed
1 51 ounce can ocean clam juice (I have found this at a local fish market)
1 28 ounce can petite diced tomatoes
1 51 ounce can ocean chopped clams
salt and pepper to taste
1. Over medium heat saute pork in olive oil until pork is slightly crispy
2. Add onion, celery, carrots, cook until tender (about 10 minutes)
3. Add potato and cook for another 10 minutes
4. Pour in clam juice and simmer for 20 minutes
5. Add tomatoes and simmer for 15 minutes
6. Add clams and simmer on low for 30 minutes
7. Season with salt and pepper to taste
8. Remove chowder from burner and allow to cool
9. Reheat and serve
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