Manhattan island clam chowder

 
                       MANHATTAN ISLAND CLAM CHOWDER
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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       t            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       t            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.
   
    Serve: HOT!  SOURCE: NEW YORK COOKBOOK, by Molly
   O'Neill; WORKMAN PUBLISHING COMPANY; NEW YORK, NY;
   1992; IBSN 1-556305-337-3
  
 
 
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