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| Home -> [Soups & Stews] -> [Manhattan island clam chowder Recipe] |
Manhattan island clam chowder
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Soups & Stews |
Rating: |
0 |
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Ingredients:
| 1/2
| cup | Pork fatback , diced | | 1
| | Onion , minced | | 24
| | Littleneck clams , well | | | -scrubbed | | 6
| | Fresh tomatoes , peeled | | | -seeded , and chopped | | | -with their juice | | 1
| cup | Dry white wine | | 1
| tsp | Dried thyme | | 1/4
| cup | Fresh parsley , minced | | 1/4
| tsp | Freshly ground black pepper | | 1
| cup | Cracker crumbs , from | | | Pilot bisquits , and toast | | | -or crackers | | 1
| tsp | Butter |
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Procedures:
| 1 | Saute the fatback in a nonreactive stockpot over medium heat for 5 minutes. | | 2 | Add the onion and saute until tender, about 10 minutes. | | 3 | Add the clams, cover the pot and steam until the clams open, 7 minutes. | | 4 | Remove the clams, discard the shells, and set the clam meat aside. | | 5 | Discard any that do not open. | | 6 | Add the potatoes, tomatoes, wine and 3 cups water to the stockpot. | | 7 | Bring to a boil, then reduce the heat and simmer for 5 minutes. | | 8 | Stir in the thyme, parsley, black pepper and creacker crumbs and simmer for 5 minutes. | | 9 | Add the clams and simmer for 3 more minutes. | | 10 | Whisk in the butter; adjust the seasonings. | | 11 | Serve: hot! |
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