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Seafood Chowder: Manhattan Island Clam Chowder

Source of Recipe

justrecipes


List of Ingredients

1/2 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
1/4 cup Fresh parsley, minced
1/4 teaspoon Freshly ground black pepper
1 cup Cracker crumbs from Pilot bisquits and toast or crackers
1 teaspoon Butter


Recipe

Saute the fatback in a nonreactive 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 more minutes. Whisk in the butter; adjust the seasonings.