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

  1. Add clams and sherry
  2. Cook on moderate heat
  3. Add celery, cream and bacon
  4. Salt and pepper to taste
  5. “stack” clams in a bowl, pour over “chowder” and top with crispy potatoes, oyster crackers and chopped parsley

Oyster Crackers

  • 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


  1. Preheat the oven to 375 degrees. Whisk together flour, baking powder, and 1/2 tsp salt in a bowl.
  2. Add cold butter and use your hands to work the flour until the mixture resembles crumbs of butter.
  3. 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.
  4. 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.
  5. Brush each piece with olive oil and sprinkle with sea salt.
  6. Bake for 16 to 20 minutes, until golden brown. Remove crackers from the sheet pan to cool.
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