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Manhattan Island Clam Chowder

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

Saute the fatback in a nonreactive stockpot over medium heat for 5 minutes. Add the onion and saute until tender, about 10 minutes.

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.

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.

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