Previous Recipe Next Recipe Print Email

 
MANHATTAN CLAM CHOWDER

Here is the version of clam chowder that causes all the controversy –because it includes tomatoes. The “other” version, in case you’re looking, is New England Clam Chowder – that one is creamy.
1/4 cup, diced pork fatback or salt pork
1 onion - minced
24 littleneck clams - well scrubbed
4 potatoes - peeled and cut into 1/2-inch cubes
6 fresh tomatoes - peeled, seeded, and chopped, with their juice
1 cup, dry white wine
1 teaspoon, dried thyme
1/4 cup, minced fresh parsley
1/4 teaspoon, freshly ground black pepper
1 cup, cracker crumbs from pilot biscuits, sea toast, or crackers
1 tablespoon, butter

 

  
Sauté the fatback or salt pork in a nonreactive stockpot over medium heat for 5 minutes. Add the onion and sauté until tender, about 10 minutes.

Add the clams, cover the pot, and steam over medium-high heat until the clams open – about 7 minutes. Remove the clams, discard their shells, and set the clam meat aside. [Discard any clams that do not open.]

To the stockpot still containing the cooked onions and pork, add the potatoes, tomatoes, wine, and 3 cups of water. Bring to a boil, then reduce the heat and simmer for 5 minutes. Stir in the thyme, parsley, black pepper, and cracker crumbs, and simmer for 5 minutes longer. Add the reserved clam meat and simmer gently for 3 minutes. Whisk in the butter; adjust the seasonings. Serve hot.


COOK’S NOTE: You may, of course, substitute oil (vegetable or olive) for the pork fatback or salt pork. The pork adds a distinctive flavor, but is not as “healthy” as oil.

 
 
Recipe adapted from The New York Cookbook by Molly O’Neill (Workman)