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 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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