Manhattan Island Clam Chowder
Yield
6 servingsPrep
10 minCook
35 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
pork fat
diced |
* |
| 1 | each |
onions
minced |
|
| 24 |
clams, littleneck
scrubbed |
* | |
| 6 | each |
tomatoes
peeled, seeded, chopped |
|
| 1 | cup |
white wine
dry |
*
|
| 1 | teaspoon |
thyme
dried |
*
|
| ¼ | cup |
parsley leaves
minced |
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 1 | cup |
cracker crumbs
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
pork fat
diced |
* |
| 1 | each |
onions
minced |
|
| 24 |
clams, littleneck
scrubbed |
* | |
| 6 | each |
tomatoes
peeled, seeded, chopped |
|
| 237 | ml |
white wine
dry |
*
|
| 5 | ml |
thyme
dried |
*
|
| 59 | ml |
parsley leaves
minced |
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 237 | ml |
cracker crumbs
|
* |
Directions
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.
