Manhattan island clam chowder

6 servings

Ingredients

Quantity Ingredient
½ cup Pork fatback ; diced
1 Onion ; minced
24 Littleneck clams ; well scrubbed
6 Fresh tomatoes ; peeled seeded ; and chopped with their juice
1 cup Dry white wine
1 teaspoon Dried thyme
¼ cup Fresh parsley ; minced
¼ teaspoon Freshly ground black pepper
1 cup Cracker crumbs ; from
Pilot bisquits ; and toast or crackers
1 teaspoon Butter

Directions

1. Saute the fatback in a nonreactive stockpot over medium heat for 5 minutes. Add the onion and saute until tender, about 10 minutes.

2. Add the clams, cover the pot and steam until the clams open, 7 minutes. Remove the clams, discard the shells, and set the clam meat aside. Discard any that do not open.

3. Add the potatoes, tomatoes, wine and 3 cups water to the stockpot. Bring to a boil, then reduce the heat and simmer for 5 minutes. Stir in the thyme, parsley, black pepper and creacker crumbs and simmer for 5 minutes. Add the clams and simmer for 3 more minutes. Whisk in the butter; adjust the seasonings.

Serve: HOT! SOURCE: NEW YORK COOKBOOK, by Molly O'Neill; WORKMAN PUBLISHING COMPANY; NEW YORK, NY; 1992; IBSN 1-556305-337-3

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