United States
Creamy Clam Chowder & Garlic Thyme Crackers
Garlic
Thyme Crackers:
- 2
cups Oyster Crackers
- 1/4
cup Butter
- 1
Tblsp. Garlic Powder
- 1/4
tsp. Dried Thyme
- 1
cup Onions, diced
Clam
Chowder:
- 3
ea. 6 oz. Cans Chopped Clams
- 3
cups Clam Juice, bottled
- 1
cup Celery, diced
- 2
cups Potatoes, diced & par-boiled
- 3/4
cup Unsalted Butter
- 3/4
cup All Purpose Flour
- 1/2
tsp. Salt
- 1/8
tsp. White Pepper, ground
- 1
pint Heavy Cream
- 1/2
cup Garlic Thyme Crackers
Method
of Preparation for Crackers:
Pre-heat
oven to 200 degrees. Melt butter with garlic powder
and thyme. Spread crackers on cookie sheet. Drizzle
butter mixture over top cracker to lightly coat.
Toss crackers. Place in oven and bake for 7-12
minutes or until crackers are golden brown. Remove
from oven and let sit for 10 minutes. Serve crackers
with clam chowder. May be stored in an airtight
container and kept for 4 days.
Method
of Preparation for Clam Chowder:
Add
clam juice to a small pot. Drain clams in can
and reserve liquid. Heat juice to a simmer. Add
juice from canned clams. In a medium pot melt
butter. Add onions and sauté until translucent.
Add flout and whisk into onions and butter. Cook
for 2-3 minutes. Slowly whisk in heated clam juice,
making sure there are no lumps. Bring to a boil,
then reduce heat to a simmer.
Add
celery and potatoes. Bring back to a simmer. Cook
for 10 minutes, stirring often. Add clams and
heat through. Whisk in cream. Heat to a simmer
and serve. Garnish with garlic and thyme crackers.
Serves 4-6
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