Ingredients:

15-ounce can Alaska pink salmon (remove any bones or skin)
15-ounce can condensed clam chowder
1/4 cup Chardonnay (or water)
3/4 cup frozen peas
paprika
Breton or Breton Minis

Preparation:

Mix salmon, chowder, and Chardonnay together and spoon into 4-6 ramekins. Ring peas around the inside circumference of the ramekins. Top inside of ring with approximately three coarsely crushed Breton Crackers. Sprinkle paprika over cracker topping and bake for 10 minutes at 400 degrees. Serve with Breton Crackers. Makes 4-6 servings.

Helpful hints:

For a hearty New England meal, simply pair the clambake with a fresh green salad. Or, make this dish into a delicious hot spread by leaving out the water/wine and peas. Remember to serve with a spreader and Dare Crackers.