Manhattan Island Clam Chowder

• 14 cup diced pork fatback
• 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
• 14 cup minced fresh parsley
• 14 teaspoon freshly ground black pepper
• 1 cup cracker crumb (from pilot biscuits, sea toast, or crackers)
• 1 tablespoon 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, about 7 minutes; remove clams, discard shells, and set the clam-meat aside.
3. Discard any clams that do not open.
4. Add the potatoes, tomatoes, wine and 3 cups of water to the stockpot.
5. Bring to a boil, then reduce the heat and simmer for 5 minutes.
6. Stir in the thyme, parsley, pepper and cracker crumbs and simmer for 5 minutes.
7. Add the clams and simmer for 3 minutes.
8. Whisk in the butter; taste and adjust seasonings if necessary.
9. Serve hot.

pork fatback, onion, littleneck clams, potatoes, tomatoes, white wine, thyme, parsley, black pepper, cracker crumb, butter

Taken from www.food.com/recipe/manhattan-island-clam-chowder-15639 (may not work)