Manhattan Island Clam Chowder

• 1/2 cup pork fat diced
• 1 each onions minced
• 24 clams, littleneck scrubbed
• 6 each tomatoes peeled, seeded, chopped
• 1 cup white wine dry
• 1 teaspoon thyme dried
• 1/4 cup parsley leaves minced
• 1/4 teaspoon black pepper freshly ground
• 1 cup cracker crumbs

1. Saute the fatback in a nonreactive stockpot over medium heat.
2. Add the onion and saute until tender, about 10 minutes.
3. Add the clams, cover the pot and steam until the clams open.
4. Remove the clams, discard the shells, and set the clam meat aside.
5. Discard any that do not open.
6. Add the potatoes, tomatoes, wine and 3 cups water to the Bring to a boil, then reduce the heat and simmer for 5 minutes.
7. Stir in the thyme, parsley, black pepper and creacker crumbs and simmer for 5 minutes.
8. Add the clams and simmer for 3 more minutes.
9. Whisk in the butter; adjust the seasonings.

pork, onions, clams, tomatoes, white wine, thyme, parsley, black pepper, cracker crumbs

Taken from recipeland.com/recipe/v/manhattan-island-clam-chowder-42178 (may not work)