Soup Quick Corn and Clam Chowder with Homemade Oyster Crackers Chef Jon Davies Jump To Recipe Print Recipe This recipe appears in The Influence of People and Places from our Early Spring 2023 issue. Quick Corn and Clam Chowder with Homemade Oyster Crackers Author: Chef Jon Davies Cuisine: Seafood Courses: Soup Print Recipe Ingredients Clam Chowder 1 dozen clams 2 ears corn (kernels scraped) 1 teaspoon thyme 1 tablespoon minced garlic 2 tablespoons butter 1 cup clam juice 2 cups cream 1 cup diced cooked potatoes Oyster Crackers 1 1⁄2 cups flour 1 teaspoon salt 1 teaspoon baking powder 5 tablespoons butter, cut into bits 1⁄2 cups warm water Instructions Clam Chowder In a pot, melt butter and garlic and sweat. Add clams and juice, cover. Steam for 5 minutes. Add corn, cream, herbs, potatoes, and simmer until thickened and heated through. Serve with oyster crackers. Oyster Crackers Incorporate dry ingredients. Mix in butter, add water, knead until well mixed; let rest for 10 minutes. Form into logs. Cut into slices, then roll each piece into a ball. Bake at 400 for 12 minutes. Allow to cool, then store in a sealed, dry container. Quick Corn and Clam Chowder with Homemade Oyster Crackers This recipe appears in The Influence of People and Places from our Early Spring 2023 issue. Loaded Potato Muffins Miso-Marinated Skrei Cod with Red Curry Noodles
Quick Corn and Clam Chowder with Homemade Oyster Crackers
This recipe appears in The Influence of People and Places from our Early Spring 2023 issue.
Quick Corn and Clam Chowder with Homemade Oyster Crackers
Ingredients
Clam Chowder
Oyster Crackers
Instructions
Clam Chowder
In a pot, melt butter and garlic and sweat. Add clams and juice, cover. Steam for 5 minutes.
Add corn, cream, herbs, potatoes, and simmer until thickened and heated through. Serve with oyster crackers.
Oyster Crackers
Incorporate dry ingredients. Mix in butter, add water, knead until well mixed; let rest for 10 minutes.
Form into logs. Cut into slices, then roll each piece into a ball.
Bake at 400 for 12 minutes. Allow to cool, then store in a sealed, dry container.