to 300º oven, till all of the moisture in the crackers evaporate and the crackers become crisp. The crackers should be a pale color and not browned at all. The crackers should feel very light when they are picked up.
quahog clams is plenty for one bowl. About
of shucked clams is plenty. Shuck the clams over a mixing bowl to capture the juices, if you use fresh quahog clams.
to 12 ounce can of baby clams contains a large proportion of clam juice. The amount of clams in the can is usually enough for 2 to 3 bowls of chowder. Again, a 4 ounce portion of clams is plenty.
of flour, to partially bind the remaining bacon grease in the pan. (optional)
You might want to check out other popular posts from my blog- Fish Pulusu, crab curry, masala egg fry, South Indian style chicken fry, Classic Andhra style Chicken curry, Egg curry…and many more to come
GA_googleAddAttr("Tag", "south-indian-cuisines"). v=wpcom-no-pv". Mostly, I used to buy radish and beetroot with its whole bunch of leaves in near by farmer’s market, Since I don’t want to waste the greens, I used to prepare dhal or any curry
As I told in my post Kerala style fish fry, now a days I try the fish fry differently and I tried this Andhra style fish fry recipe which I got from here with slight variation as suggested by my friend