Manhattan Island Clam Chowder

1. 1

   Saute the fatback in a nonreactive stockpot over medium heat.

2. 2

   Add the onion and saute until tender, about 10 minutes.

3. 3

   Add the clams, cover the pot and steam until the clams open.

4. 4

   Remove the clams, discard the shells, and set the clam meat aside.

5. 5

   Discard any that do not open.

6. 6

   Add the potatoes, tomatoes, wine and 3 cups water to the Bring to a boil, then reduce the heat and simmer for 5 minutes.

7. 7

   Stir in the thyme, parsley, black pepper and creacker crumbs and simmer for 5 minutes.

8. 8

   Add the clams and simmer for 3 more minutes.

9. 9

   Whisk in the butter; adjust the seasonings.

* Per serving · 4 servings · Values may vary.

No additional tips available.