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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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