3 T Yukon Gold potatoes, diced, cooked

2 T leeks, diced

2 T celery, diced

2 T bacon lardon

1 t garlic, minced

1 t shallots, minced

8 each clams, little necks

1 T herbs, fine mixed

12 oz clam chowder base

4 oz white wine

1/2 oz olive oil

----- For the Oyster Crackers

8 C Flour, all purpose

3 each eggs

2 C water, warm

1 C olive oil

1/3 C yeast, dry

3 T sea salt

1 t pepper, black, ground



For the Chowder:
1. Heat oil in kettle and add garlic and shallots till aromatic
2. Add clams and then white wine, simmer till clams open
3. Add all remaining ingredients and bring to a simmer.
Note: our chefs prepare this dish individually per order in steam kettles, multiply quantities for multiple servings.

For the Oyster Crackers:
1. In a small bowl, make sponge with yeast and water
2. In a KitchenAid mix flour, salt and pepper
3. Add eggs one at a time
4. Add sponge
5. Incorporate ingredients do not overwork
6. Rest overnight
7. Roll thin with pasta roller to 1.5
8. Using a pastry dough roller cut into rectangles 1" x 6"
9. Season with sea salt and course black pepper
10. Bake at 300 F till brown between steel sheet trays
11. Serve in Bread Basket
Yield: 75 crackers

Serves 1