Manhattan Island Clam Chowder |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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An authentic manhattan clam chowder, per request. I have not tried this, and it is quite different from a soup my grandmother made, which used tinned clams, had added bacon, etc. This sounds good though! Ingredients:
1/4 cup diced pork fatback |
1 onion, minced |
24 littleneck clams, well scrubbed |
4 potatoes, peeled and cut into 1/2-inch cubes |
6 fresh tomatoes, peeled,seeded,and chopped,with their juice |
1 cup dry white wine |
1 teaspoon dried thyme |
1/4 cup minced fresh parsley |
1/4 teaspoon freshly ground black pepper |
1 cup cracker crumb (from pilot biscuits, sea toast, or crackers) |
1 tablespoon 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, about 7 minutes; remove clams, discard shells, and set the clam-meat aside.
3. Discard any clams that do not open.
4. Add the potatoes, tomatoes, wine and 3 cups of water to the stockpot.
5. Bring to a boil, then reduce the heat and simmer for 5 minutes.
6. Stir in the thyme, parsley, pepper and cracker crumbs and simmer for 5 minutes.
7. Add the clams and simmer for 3 minutes.
8. Whisk in the butter; taste and adjust seasonings if necessary.
9. Serve hot.
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