Manhattan Island Clam Chowder

"An authentic manhattan clam chowder, per request. I have not tried this, and it is quite different from a soup my grandmother made, which used tinned clams, had added bacon, etc. This sounds good though!"
 
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Ready In:
55mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Saute the fatback in a nonreactive stockpot over medium heat for 5 minutes; add the onion and saute until tender, about 10 minutes.
  • Add the clams, cover the pot, and steam until the clams open, about 7 minutes; remove clams, discard shells, and set the clam-meat aside.
  • Discard any clams that do not open.
  • Add the potatoes, tomatoes, wine and 3 cups of water to the stockpot.
  • Bring to a boil, then reduce the heat and simmer for 5 minutes.
  • Stir in the thyme, parsley, pepper and cracker crumbs and simmer for 5 minutes.
  • Add the clams and simmer for 3 minutes.
  • Whisk in the butter; taste and adjust seasonings if necessary.
  • Serve hot.

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RECIPE SUBMITTED BY

I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
 
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