Manhattan Island Clam Chowder

Ingredients

65 gr pork fatback
1 onion
24 littleneck clams
6 tomatoes
240 ml dry wine
2 gr thyme
7 gr parsley
1 gr black pepper
100 gr cracker crumbs
5 gr butter
700 ml water to the stockpo

Instructions

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