Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 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 teaspoon | 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