Manhattan Island Clam Chowder
peeled, seeded, chopped
Sauté the fatback in a nonreactive stockpot over medium heat.
Add the onion and sauté until tender, about 10 minutes.
Add the clams, cover the pot and steam until the clams open.
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 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.