Manhattan Island Clam Chowder
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Description: Made with fresh clams, pork, fresh tomatoes, wine, and crackers.
RecipeSource: Manhattan Island Clam Chowder RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * MANHATTAN ISLAND CLAM CHOWDER Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c Pork fatback -- diced 1 Onion -- minced 24 Littleneck clams -- well -scrubbed 6 Fresh tomatoes -- peeled -seeded -- and chopped -with their juice 1 c Dry white wine 1 t Dried thyme 1/4 c Fresh parsley -- minced 1/4 ts Freshly ground black pepper 1 c Cracker crumbs -- from Pilot bisquits -- and toast -or crackers 1 t Butter 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 O'Neill; WORKMAN PUBLISHING COMPANY; NEW YORK, NY; 1992; IBSN 1-556305-337-3 - - - - - - - - - - - - - - - - - -
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| Date | Creation Date: 13-dec-1999 Expiration Date: 13-dec-2018 |