Side Pannel
Manhattan Island Clam Chowder
Manhattan Island Clam Chowder
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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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