1/2 c Pork fatback ; diced
1 Onion ; minced
24 Littleneck clams ; well
-scrubbed 6 Fresh tomatoes ; peeled
-seeded ; and chopped -with their juice 1 c Dry white wine
1 ts Dried thyme
1/4 c Fresh parsley ; minced
1/4 ts Freshly ground black pepper
1 c Cracker crumbs ; from
Pilot bisquits ; and toast -or crackers 1 ts 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 1-556305-337-3