Toasted common crackers: Common crackers are small round crackers (1 to 2 inches in diameter) made with a yeast dough, which gives them a rich flavor and a hollow center. Taditionally they are split open with a fork or knife and the halves are then buttered and toasted in the oven (about 15 minutes at 350°). They are served as a side to chowder, adding a much needed crunch. These crackers have been made commercially for more than two hundred years, so nobody really makes them at home anymore. Common crackers, along with the famous Pilot cracker (Nabisco) and “hard bread” of Maritime Canada, are deeply rooted in the history of chowder making. They are the descendants of hardtack, or ship’s biscuits, which were nothing more than baked bricks made of flour and water. Hardtack was a necessity, because it was the only way that flour would keep from rotting on ships or in damp coastal areas. In early days, crackers were added right into the chowder; as potatoes became popular, the crackers worked their way out of the bowl and onto the side, where they are still served as a crispy garnish for chowders and soups.