If you love seafood there’s nothing like a big bowl of clam chowder. In What’s Cooking we’re going to Newton to get a different take on the classic New England dish.
New England Clam Chowder
- 1 ounce Butter
- 1/4 ounce Garlic
- ¼ ounce Shallots
- ½ ounce Bacon (Applewood smoked) (Diced and rendered)
- 2 ounces sherry
- 4 Little Neck Clams (Purged)
- 1 ounce small dice celery
- 6 ounces Heavy Cream
- 2 Ounces Crispy (Fried) Medium Diced Potato
- Salt and Pepper to taste
Sweat Garlic and shallots with Butter
- Add clams and sherry
- Cook on moderate heat
- Add celery, cream and bacon
- Salt and pepper to taste
- “stack” clams in a bowl, pour over “chowder” and top with crispy potatoes, oyster crackers and chopped parsley
- 3.5 Cups Flour
- 1-Tablespoon Baking Powder
- 12 ounces dice cold butter
- 1 1/3 cups cold water
- 1 Teaspoon salt
Cut with cutter Brush with olive oil and sprinkle with salt
- Preheat the oven to 375 degrees. Whisk together flour, baking powder, and 1/2 tsp salt in a bowl.
- Add cold butter and use your hands to work the flour until the mixture resembles crumbs of butter.
- Drizzle evenly with 1 cup ice water and gently stir with a fork. Keep adding water 1 tbsp at a time until the mixture comes together in a ball.
- Divide dough into 2 portions. Roll out the dough and use a sharp knife to cut the dough into a large square. Save excess dough for another batch. Cut the dough into 1-inch squares.
- Brush each piece with olive oil and sprinkle with sea salt.
- Bake for 16 to 20 minutes, until golden brown. Remove crackers from the sheet pan to cool.