In Squaw Valley, Plumpjack Cafe hand-makes their own oyster crackers. They heartily recommend serving their Manhattan Clam Chowder with these versatile accompaniments! Chef Ben "Wyatt" DuFresne and Plumpjack Cafe's Manhattan Clam Chowder is featured on page 60 in the Ski Town Soups cookbook.
1 lb. all-purpose flour
2 tsp. instant yeast
2 tsp. salt
1/2 cup fresh herbs
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 tsp. tabasco
1 cup water
2 oz. shortening
In a large mixing bowl stir together flour, yeast, salt, herbs (if desired), baking soda, and cream of tartar. Set flour mixture aside.
In a small saucepan heat and stir water and shortening just till warm (120* to 130*F) and shortening almost melts. Stir the water mixture into the flour mixture. When the dough becomes too stiff to stir, turn it out onto a lightly floured surface and knead until thoroughly combined. Then knead for 1 to 2 minutes more to make a moderately stiff dough that is smooth and elastic. Transfer into a sprayed bowl and cover the dough and let it rest for 10 minutes.
Roll the dough to about 1/8” thickness. Cut dough into ½’ squares and place on baking sheet with wax paper.
Bake in a 300 degree F oven (fan off) for 40 to 50 minutes or till done. Remove crackers from the baking sheet and cool.