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Add a photoRaciónes: 6
Ingredientes
- 1/2 c. Pork fatback , diced
- 1 x Onion , chopped
- 24 x Littleneck clams , well scrubbed
- 6 x Fresh tomatoes , peeled seeded , and minced with their juice
- 1 c. Dry white wine
- 1 tsp Dry thyme
- 1/4 c. Fresh parsley , chopped
- 1/4 tsp Freshly grnd black pepper
- 1 c. Cracker crumbs , from Pilot bisquits , and toast or possibly crackers
- 1 tsp Butter
Direcciones
- 1. Saute/fry the fatback in a nonreactive stockpot over medium heat for 5 min. Add in the onion and saute/fry till tender, about 10 min.
- 2. Add in the clams, cover the pot and steam till the clams open, 7 min. Remove the clams, throw away the shells, and set the clam meat aside. Throw away any which don't open.
- 3. Add in the potatoes, tomatoes, wine and 3 c. water to the stockpot.
- Bring to a boil, then reduce the heat and simmer for 5 min. Stir in the thyme, parsley, black pepper and creacker crumbs and simmer for 5 min.
- Add in the clams and simmer for 3 more min. Whisk in the butter; adjust the seasonings.
- Serve: Warm!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 6 servings | |
| Calories 130 | |
| Calories from Fat 10 | 8% |
| Total Fat 1.13g | 1% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 17mg | 1% |
| Potassium 235mg | 7% |
| Total Carbs 20.64g | 6% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.58g | 2% |
| Protein 2.59g | 4% |
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