* Exported from MasterCook *

Manhattan Island Clam Chowder

Recipe By : New York Cookbook by Molly O'Neill, 1992
Serving Size : 6 Preparation Time :0:00
Categories : Soups Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Pork fatback -- diced
1 Onion -- minced
24 Littleneck clams --
- well scrubbed
6 Fresh tomatoes --
- peeled, seeded, & chopped,
- with their juice
1 c Dry white wine
1 ts Dried thyme
1/4 c Fresh parsley -- minced
1/4 ts Black pepper -- freshly ground
1 c Cracker crumbs --
- from Pilot bisquits and toast
- or crackers
1 ts Butter

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

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.

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 minutes more.
Whisk in the butter; adjust the seasonings.

Serve hot!


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