FatBack Clams
From sfkid 17 years ago
- 18 minutes to make
- Serves 4
Gather round for this down-home, cookin' at its best, clam dish!! Good tastin' taters-n-clams with crispy bits & pieces of fatback. Yummie!! Enjoy.
Ingredients
- 24 shucked clams with the liquid shopping list
- 1 diced large onion shopping list
- 4 medium-sized red potatoes (diced) shopping list
- fatback - 1/3 lb (diced) shopping list
- 1 bottle clam juice (8 oz) shopping list
- black pepper to taste (freshly ground) shopping list
How to make it
- In a large skillet over medium-high heat, cook fatback until crispy, then remove pieces and set aside. Lower heat to medium and add onion. Fry onions in the fatback grease until they are soft. Stir in potatoes, taking care they are well-coated with fatback grease. Season with lots of pepper. Next, pour in liquid from the clams, and the bottle of clam juice. Cover and simmer for about 15 minutes.
- Chop the clams into pieces while the potatoes are simmering. During the last 3 minutes, add the clams to potatoes. Serve: in deep bowls with the crispy bits and pieces of fatback sprinkled over the top.
People Who Like This Dish 3
- linebb956 La Feria, TX
- badboyj555 Toronto, CA
- greekgirrrl Long Island, NY
- jlv1023 Ansonia, Connecticut
- Show up here?Review or Bookmark it! ✔
linebb956
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "