Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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