Real manhattan island clam chowder

"Discover how to cook this soup recipe. Soup recipe for free. Delicious healthy recipe. Soup recipe, cooking tips and food recipe. Easy and quick soup recipe!"
Recipe by: cellia

Rate this recipe (1 votes)

367 people have saved this recipe

click for zoom

Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

Serve: HOT! SOURCE: NEW YORK COOKBOOK, by Molly O'Neill; WORKMAN
PUBLISHING COMPANY; NEW YORK, NY; 1992; IBSN 1-556305-337-3