Yield: 6 servings
|½ cup||Pork fatback ; diced|
|1 \N||Onion ; minced|
|24 \N||Littleneck clams ; well scrubbed|
|6 \N||Fresh tomatoes ; peeled seeded ; and chopped with their juice|
|1 cup||Dry white wine|
|1 teaspoon||Dried thyme|
|¼ cup||Fresh parsley ; minced|
|¼ teaspoon||Freshly ground black pepper|
|1 cup||Cracker crumbs ; from|
|\N \N||Pilot bisquits ; and toast or crackers|
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