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    You are in: Home / Recipes / Manhattan Island Clam Chowder Recipe
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    Manhattan Island Clam Chowder

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Lennie's Note:

    An authentic manhattan clam chowder, per request. I have not tried this, and it is quite different from a soup my grandmother made, which used tinned clams, had added bacon, etc. This sounds good though!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 2
      Add the clams, cover the pot, and steam until the clams open, about 7 minutes; remove clams, discard shells, and set the clam-meat aside.
    3. 3
      Discard any clams that do not open.
    4. 4
      Add the potatoes, tomatoes, wine and 3 cups of water to the stockpot.
    5. 5
      Bring to a boil, then reduce the heat and simmer for 5 minutes.
    6. 6
      Stir in the thyme, parsley, pepper and cracker crumbs and simmer for 5 minutes.
    7. 7
      Add the clams and simmer for 3 minutes.
    8. 8
      Whisk in the butter; taste and adjust seasonings if necessary.
    9. 9
      Serve hot.

    Ratings & Reviews:

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    Nutritional Facts for Manhattan Island Clam Chowder

    Serving Size: 1 (404 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 306.7
     
    Calories from Fat 29
    50%
    Total Fat 3.2 g
    4%
    Saturated Fat 1.4 g
    7%
    Cholesterol 24.8 mg
    8%
    Sodium 70.2 mg
    2%
    Total Carbohydrate 49.8 g
    16%
    Dietary Fiber 5.5 g
    22%
    Sugars 5.5 g
    22%
    Protein 13.4 g
    26%

    The following items or measurements are not included:

    pork fatback

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