Manhattan Island Clam Chowder Recipe

Step 1

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

Step 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.

Step 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

Things You'll Need

  • 1/2c Pork fatback ; diced
  • 1 Onion ; minced
  • 24 Littleneck clams ; well
  • -scrubbed
  • 6 Fresh tomatoes ; peeled
  • -seeded ; and chopped
  • -with their juice
  • 1c Dry white wine
  • 1ts Dried thyme
  • 1/4c Fresh parsley ; minced
  • 1/4ts Freshly ground black pepper
  • 1c Cracker crumbs ; from
  • Pilot bisquits ; and toast
  • -or crackers
  • 1ts Butter

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