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MANHATTAN ISLAND CLAM CHOWDER
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Pork fatback -- diced
1 Onion -- minced
24 Littleneck clams -- well
-scrubbed
6 Fresh tomatoes -- peeled
-seeded -- and chopped
-with their juice
1 c Dry white wine
1 t Dried thyme
1/4 c Fresh parsley -- minced
1/4 ts Freshly ground black pepper
1 c Cracker crumbs -- from
Pilot bisquits -- and toast
-or crackers
1 t Butter
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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