• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Manhattan Island Clam Chowder

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 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 ts 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 ts 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.

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