Manhattan Island Clam Chowder Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Pork fatback, diced
1: Onion, minced
24: Littleneck clams, well scrubbed
6: Fresh tomatoes, peeled seeded ; and chopped with their juice
1 cup: Dry white wine,
1 tsp: Dried thyme,
1/4 cup: Fresh parsley, minced
1/4 tsp: Freshly ground black pepper,
1 cup: Cracker crumbs, from
Pilot bisquits, and toast or crackers
1 tsp: Butter,
Directions:
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 ONeill; WORKMAN
PUBLISHING COMPANY; NEW YORK, NY; 1992; IBSN 1-556305-337-3
Source from luhu.jp
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 ONeill; WORKMAN
PUBLISHING COMPANY; NEW YORK, NY; 1992; IBSN 1-556305-337-3
Source from luhu.jp
Tags
Soups