Prep 15 mins
Cook 40 mins
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!
- 1⁄4 cup diced pork fatback
- 1 onion, minced
- 24 littleneck clams, well scrubbed
- 4 potatoes, peeled and cut into 1/2-inch cubes
- 6 fresh tomatoes, peeled,seeded,and chopped,with their juice
- 1 cup dry white wine
- 1 teaspoon dried thyme
- 1⁄4 cup minced fresh parsley
- 1⁄4 teaspoon freshly ground black pepper
- 1 cup cracker crumb (from pilot biscuits, sea toast, or crackers)
- 1 tablespoon butter
- 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, about 7 minutes; remove clams, discard shells, and set the clam-meat aside.
- Discard any clams that do not open.
- Add the potatoes, tomatoes, wine and 3 cups of water to the stockpot.
- Bring to a boil, then reduce the heat and simmer for 5 minutes.
- Stir in the thyme, parsley, pepper and cracker crumbs and simmer for 5 minutes.
- Add the clams and simmer for 3 minutes.
- Whisk in the butter; taste and adjust seasonings if necessary.
- Serve hot.