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Manhattan island clam chowder

Yield: 6 Servings

Ingredients:

• 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

Instructions:

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

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