Clam chowder, a comforting seafood soup with a long history in America, has various styles, notably New England's creamy version and Manhattan's tomato-based. Celebrity chef Alton Brown has proposed an innovative way to enhance clam chowder by topping it with breaded and fried clams. This approach not only adds a crunchy texture but also amplifies the dish's briny flavors compared to typical oyster crackers. For those who find frying clams daunting, alternatives include spicing up oyster crackers with olive oil or melted butter for a simpler texture enhancement.
Brown elevates the crunchy element of clam chowder by breading and frying clams to add on top of it, enhancing the dish's richness.
Unlike oyster crackers, which tend to be a bit flavorless and quick to disintegrate, fried clams enhance the briny flavor that can sometimes get lost.
If you don't have access to fresh clams or simply don't want to take extra time, we have some other great crunchy topper ideas.
To get the spices to stick to your oyster crackers, coat them in a little bit of olive oil or melted butter first.
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