Manhattan Island Clam Chowder

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1/4 cup diced lamb 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 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

Recipe

• 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.