A perfect vessel for our new Littleneck Clam tin!

Pasta roller

Food processor

• 1 tin Island Creek Littleneck Clams
• 200g ap flour
• 100g fine semolina flour
• 1 tbsp ground fennel seed
• 1 tsp salt
• 70g EVOO
• 140g water
• Flaky salt
• Black pepper

1. In a food processor, blend flours, salt, and ground fennel seed together until combined. While the machine is running, pour EVOO in the feed tube, followed by the water. The mixture should form a shaggy, wet sand-like texture. if too wet, add a little flour. If too dry, add a little water. Dump onto a work surface and knead for two minutes. Cover for 1 hour. After an hour, knead again until smooth. 
2. Divide dough in two. Take a pasta roller and begin feeding it through, If the edges start to break, you may have to fold it over and run it through several times. But, one number at a time, slowly go down to the 3rd to last thinnest setting. You can cut the sheet in half when it starts getting too long. If using a rolling pin, you want to be able to almost see your hand through it. 
3. Cut the sheets into rectangles (or any shake you want) and place them flat on parchment lined baking sheets. Add flaky salt and cracked black pepper on top.
4. Bake at 400º for 14-16 minutes. Depending on your oven. The crackers are done when they are golden brown all over. Let cool completely and use it to serve Littleneck Clams w/ Confit Garlic, chili, & olive oil from Island Creek!
5. Will keep for 5 days.