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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.

Courses
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 cup flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 5 tablespoons butter, cut into bits
  • 1/2 cup warm water
Instructions
    Clam Chowder

  1. In a pot, melt butter and garlic and sweat. Add clams and juice, cover. Steam for 5 minutes. 

  2. Add corn, cream, herbs, potatoes, and simmer until thickened and heated through. Serve with oyster crackers.

    3. Oyster Crackers

  3. Incorporate dry ingredients. Mix in butter, add water, knead until well mixed; let rest for 10 minutes. 

  4. Form into logs. Cut into slices, then roll each piece into a ball.

  5. Bake at 400 for 12 minutes. Allow to cool, then store in a sealed, dry container.

Read it online: https://www.capemaymag.com/recipe/quick-corn-and-clam-chowder-with-homemade-oyster-crackers/
Chef Jon Davies
Chef Jon Davies
Executive Chef