| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Soups |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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