The previous Creamy Chicken Orzo Soup post features an image of the soup along with old-fashioned oyster crackers that have been dressed up with herb seasoning, and it has prompted conversations about memories of oyster crackers.
I certainly have a soft spot for these pillowy crackers from growing up outside of Boston… I fondly recall playing with them as they floated in clam chowder. Now, we have so many other options I rarely think of them. Good news, they are still stocked in most grocery stores, if you look for them.
Since I have a big bag of these guys to work through, I’m learning more ways to use them. Once seasoned and stored in an airtight container, the crackers make a handy and tasty popcorn-like snack. We know they are good on soups, as kids will attest, but they also add a crunch factor on salads in lieu of croutons or nuts.
The crackers are ready to eat in about 10 minutes. The herb butter includes an optional clove of garlic, which is removed before drizzling over the crackers. They are then baked a few minutes in the oven to set flavors and further crisp the crackers. Enjoy, and make your own memories!
2 Tbsp butter or olive oil
1 small clove garlic, flatten (optional)
¾ tsp fresh thyme
¾ tsp fresh rosemary
4 cups oyster crackers
Paprika, salt and pepper
In a 1 cup microwaveable measure, place butter, garlic, and herbs in microwave. Heat 30 -60 seconds to melt the butter. Remove the garlic.
Place crackers in large bowl and drizzle the herb butter over them and toss to coat. Dust lightly with paprika, sprinkle with salt and pepper if desired. Place crackers on a baking sheet and bake at 375°F for 8-10 minutes, until golden. Serves 4 or more.