Oyster Chowder
Source of Recipe
Bon Appetit, November 1998
Recipe Introduction
I made this for dinner when Momma and Ted came for Christmas 2008. It is just a good, basic oyster stew - simple and delicious. I wish that I could figure out what Andy Howell at Cafe Rustica does with his oyster stew - it is the best I've ever had. I served this very simply with corn muffins, but slaw is good with it, too. I doubled this recipe and there was more than enough for 4 people. I needed to serve this on a work day, so I made it up to the point of adding the oysters and omitted the oyster liquor. The next day, just before serving, I added the liquor, brought it to a simmer and then added the oysters. It worked perfectly.
List of Ingredients
3 bacon slices, chopped
2 c. chopped leeks (white and pale green parts only)
2 T. chopped fresh thyme
1 T. flour
1 1/2 c. bottled clam juice
1 1/2 c. half & half
8 oz. jar oysters, drained (reserve juices)
10 oz. russet potato, peeled, cut into 1/2" pieces
Snipped chives for garnish
Recipe
Saute bacon in heavy saucepan over medium high heat, until crisp. Set aside 1 T bacon for garnish.
Add leeks and thyme to the pan and saute until the leeks are softened, about 3 minutes. Whisk in flour. Gradually whisk in clam juice, half and half and reserve oyster liquor. Add potato; bring to a boil. Reduce heat; cover and simmer until the potatoes are tender, 10-15 minutes. Add the oysters and simmer, uncovered until the oysters are just firm and the little frills just curl, about 3 minutes. Season to taste with salt and pepper.
Ladle into bowls and sprinkle with reserved bacon and chives.
Serves 2.
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