Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Potatoes and clams in broth are served with crispy bits of fatback sprinkled over the top. If good fatback is hard to find in your area, you may substitute with bacon. This is the way they've made it down home for more than 100 years. It ain't fancy, but oh my is it fine!

Recipe Summary

prep:
20 mins
cook:
18 mins
total:
38 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place fatback in a large skillet over medium-high heat, and cook until crisp. Remove pieces, and set aside. Reduce heat to medium, and add onion. Fry onions in the fatback grease until softened. Stir in potatoes, making sure they are well coated with the fatback grease. Season generously with pepper. Pour in the liquid from the clams, and the bottle of clam juice. Cover, and simmer gently for about 15 minutes.

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  • While the potatoes are simmering, chop clams into pieces. Add clams to potatoes during the last 3 minutes. Serve in deep bowls with the crispy bits of fatback sprinkled over the top.

Nutrition Facts

487 calories; protein 8.4g; carbohydrates 37.9g; fat 34.1g; cholesterol 30.1mg; sodium 152mg. Full Nutrition
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