Rhode Island Chowder - South County Style with Oyster Crackers ~ Best Shoe Repair, Las Vegas!
Shawna's Food and Recipe Blog
Shawna's Food and Recipe Blog
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 290 º 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.
  • 15 small quahog clams is plenty for one bowl. About
  • 4 ounces of shucked clams is plenty. Shuck the clams over a mixing bowl to capture the juices, if you use fresh quahog clams.
  • 10 ounce 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.
  • 2 pinches of flour, to partially bind the remaining bacon grease in the pan. (optional)

Instructions

Comments

Log in or Register to write a comment.