We always made a point to get a hearty bowl of clam chowder in Bandon when my wife and I were in town visiting family.  When we moved here, we found our favorite stand had changed hands and it just wasn't the same anymore. 

Not to be discouraged, I read up on clam digging, setting my sights on the mud flats of Charleston to find the buried treasure.

After my niece and I got covered in mud from head to toe, we set about preparing our pirate booty for chowder, loosely based on a recipe from an  old New England cook book.  Frequent preparation and months of experimentation led to what you see below.  Enjoy this South Coast feast  with your loved ones on a cool fall evening with some crusty, hot sourdough bread.

Rugged Coast Clam Chowder

12 ounces cooked, cleaned fresh cockle clams, chopped, with cooking liquid reserved

4 ounces bacon, diced

1 large sweet onion, chopped

4-5 new potatoes, cubed

1 teaspoon ground spearmint (fresh if possible, double amount)

1 teaspoon thyme

1 teaspoon tarragon

2 fresh myrtle leaves, crushed (if possible or substitute 4 bay leaves)

11⁄4 cups milk

1⁄4 cup fresh brewed green tea, double strength (1 bag in 4 ounces water)

1 pint heavy whipping cream

1 stick unsalted butter

1⁄3 cup flour

1 tablespoon hot sauce

salt, pepper and paprika to taste

1.  In a large skillet, heat bacon at medium/high until it begins to brown.  Add onion and cook until soft, but not fully cooked.

2.  Add potatoes and turn while adding herbs (spearmint, thyme, tarragon, myrtle) to coat.  Cook for 5 minutes or until potatoes are browned.  Transfer to suitable 1-2 gallon stock pot.

3.  Add green tea, milk, 1 cup cream and butter.  Bring to a low boil, careful not to curdle the cream, and decrease heat and simmer for 15 minutes until potatoes are soft.

4.  Add clams, hot sauce and remaining cream, then slowly add flour while stirring vigorously, as with gravy. 

5.  Slowly increase heat to high, bringing to a low boil while stirring constantly to prevent burning.  Remove from heat and allow to stand for 10 minutes prior to serving.

This delicious chowder is rich and thick, with a light amber color and pleasant herbal aftertaste.  Serve with warm, crusty sourdough bread.  Serves 8.

For a lighter option, remove cream and butter, increase milk to 2 cups and slowly add additional flour for proper thickness.  For more clam flavor, chop half of the clams very finely.  For less clam flavor, do not chop clams at all after cleaning, making them easier to avoid.  Canned clams can be substituted, but for best flavor use fresh cockles or razor clams.

Brandon Williams is the        husband of The World’s community editor Hallie Winchell.