Clam Chowder Board

 

26-inch (66-cm) food board

Clam Chowder

5 cups (150 g) shredded lettuce

2 pounds (908 g) baby shrimp

1 cup (240 ml) cocktail sauce

Parsley, for garnish

2 baguettes, sliced

¼ cup (60 g) unsalted butter

3 cups (150 g) oyster crackers

6 ounces (168 g) Ritz crackers

 

Place a hot pad in the center of the board for the clam chowder. To make the shrimp cocktails, add a 1/2 cup (15 g) shredded lettuce to 10 small cups. In a medium bowl, add the shrimp and cocktail sauce and gently stir, being careful not to break the shrimp. Add 1/3 cup (80 g) of the shrimp cocktail mixture on top of the lettuce. Add a sprig of parsley to garnish. On the inside edge of the board, on either side, place 5 shrimp cocktails. In between the shrimp cocktails, on the inside edge of the board, fan the baguette slices. Place a small bowl with the butter nearby. In a circular pattern, fan out the Ritz crackers, then add oyster crackers. Garnish any open spaces with the parsley.