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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Units: US | Metric
- 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
- 1Saute the fatback in a nonreactive stockpot over medium heat for 5 minutes; add the onion and saute until tender, about 10 minutes.
- 2Add the clams, cover the pot, and steam until the clams open, about 7 minutes; remove clams, discard shells, and set the clam-meat aside.
- 3Discard any clams that do not open.
- 4Add the potatoes, tomatoes, wine and 3 cups of water to the stockpot.
- 5Bring to a boil, then reduce the heat and simmer for 5 minutes.
- 6Stir in the thyme, parsley, pepper and cracker crumbs and simmer for 5 minutes.
- 7Add the clams and simmer for 3 minutes.
- 8Whisk in the butter; taste and adjust seasonings if necessary.
- 9Serve hot.
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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
- Total Fat 3.2 g
- Saturated Fat 1.4 g
- Cholesterol 24.8 mg
- Sodium 70.2 mg
- Total Carbohydrate 49.8 g
- Dietary Fiber 5.5 g
- Sugars 5.5 g
- Protein 13.4 g
The following items or measurements are not included: