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Seafood >  Soups & Stews >  Clam Chowder with Toasted Oyster Crackers >

 

Clam Chowder with Toasted Oyster Crackers

• 10 halved bacon slices, cooked crisp & set aside (reserve fat)

• 3 to 4 large Yukon Gold potatoes, peeled & cubed

• 1/2 large Walla-Walla Sweet Onion, chopped

• 2 cloves garlic, minced

• 2 ribs celery heart, sliced

• 2 TBS Jiffy All-Purpose Baking Mix

• 1 can (14 oz.) low-sodium chicken stock

• 2 cans (6-1/2 oz. each) chopped clams (reserve juice)

• Salt & black pepper to taste

• 1/2 C milk

• 1/2 to 3/4 C half-and-half

• 1 TBS butter

• Parsley

• 1 to 1-1/2 C Oyster Crackers

• Olive oil

• 1 tsp. Kosher salt

Cook bacon in a medium-sized pot; set aside on paper towels but reserve bacon fat in pot. Add onions, celery and garlic; cook until translucent. Add Jiffy and mix well. (Note: I use Jiffy All-Purpose Baking Mix rather than flour for extra flavor; Bisquick Baking Mix can also be used as a substitution). Stir in chicken stock, clam juice, salt and black pepper; stir. Cover and simmer on medium-low until potatoes are tender. Stir in milk, half-and-half, butter and parsley. Cook a few more minutes, and then crumble the cooked bacon into the chowder. Stir in chopped clams, cover and remove from heat. (Do not cook clams beyond "heating them through" as they will become tough). Drizzle olive oil into a medium-sized frying pan; coat bottom of pan evenly and heat on medium. Add oyster crackers and stir to distribute oil; sprinkle kosher salt on top. Toast for one or two minutes, stirring frequently. Spoon oyster crackers on top of clam chowder in individual bowls and serve.

 

Related Recipes:

• Maine Clam Dip

• Manhattan Clam Chowder

• New England Clam Chowder

Related Link:

Food Fare: Soups & Stews Cookbook

 

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