Ingredients
- 24 littleneck clams
- 6 tomatoes (fresh)
- 1 onion
- 3 cups water to the stockpo
- 1 c dry wine (white)
- 1 c cracker crumbs
- 1/2 c pork fatback
- 1/4 c parsley (fresh)
- 1 ts butter
- 1 ts thyme (dried)
- 1/4 ts black pepper (freshly ground)
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