Harry Leaves, Jen Arrives

Vacation: Day 8 Friday, October 3, 2008 Harry left in the morning, heading back to the DC area. We stripped his bed and cleaned up the bathroom in anticipation of Jen's arrival later in the day. I was still a little freaked out by the rash & swelling and laid low, spending much of the day cowering under the umbrella on the top deck & reading & watching the ocean. The wave action had been building again and large breakers rolled in one after one. So mesmerizing to watch.

The weather had been truly remarkable during our stay - other than the storm Wednesday night, it had been ideal. While awaiting Jen's arrival, Jeff, Carrie & I went to Dinky's for dinner. Much like it's name, Dinky's is a small, intimate dining establishment. Like the Breakwater, it over looks the sound. And, like our dinner at the Breakwater, it was too dark to view the sound at dinner.

We all 3 ordered soup and salad ..... Carrie & I, the french onion soup (very good) and Jeff, the fish chowder (good, but not what he expected). A traditional Outer Banks chowder is not made with milk or cream, like its counterpart in New England.

Below is a recipe for Hatteras Clam Chowder from Basnight's Lone Cedar Cafe. The recipe originated with Dolly Midgett (one of Dawn's relative's, I'm sure), born in 1826 on Hatteras Island. This recipe makes about 8 servings.

• 100 littleneck clams, cleaned, or 4 cups chopped clams
• 1 quart of water
• 2 medium onions, diced
• 4-5 potatoes, peeled & diced
• 1/2 pound smoked bacon
• sea salt & white pepper to taste

In a large pot, bring water to boil. Add littleneck clams and steam, removing clams as they open. After all the clams have opened, strain the cooking water through cheesecloth and reserve. Remove the clams from the shells and set aside.

In the same large pot, saute the bacon until crisp. Drain on paper towels. Chop into small pieces.

Remove half of the bacon fat and add in the onions. Cover and cook over a low heat for about 5 minutes or until the onions are soft. Add back into the pot, the reserved clam stock & simmer for 15 minutes.

Add the potatoes, clams, sea salt & pepper and simmer for another 15 minutes.

Sounds easy, looks delicious!