Recipe - Manhattan Island Clam Chowder

One half cup Pork fatback ; minced
1 Onion ; minced
24 Littleneck clams ; well
scrubbed
6 Fresh tomatoes ; peeled
seeded ; and chopped
with their juice
1 cup Dry white wine
1 teaspoon Dried thyme
One fourth cup Fresh parsley ; minced
One fourth teaspoon Freshly ground black pepper
1 cup Cracker crumbs ; from
Pilot bisquits ; and toast
or crackers
1 teaspoon 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 15563053373

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini