Name: Oyster Chowder
Yield: Serves 2, can be doubled
Ingredients: 3 bacon slices, chopped; 2 cups chopped leeks (white and pale green parts only); 2 tablespoons chopped fresh thyme; 1 tablespoon all purpose flour; 1 1/2cups bottled clam juice; 1 1/2cups half and half; 18-ounce jar oysters, drained,1/2-inch pieces; 1 10-ounce russet potato, peeled, cut into 1/2-inch pieces

Accompany the chowder with saltines or Crown Pilot crackers. A side of steamed broccoli with lemon dressing is also nice, as are individual pecan pies á la mode for dessert.

Recipe information

Yield
Serves 2, can be doubled

Ingredients

3 bacon slices, chopped

2 cups chopped leeks (white and pale green parts only)

2 tablespoons chopped fresh thyme

1 tablespoon all purpose flour

1 1/2cups bottled clam juice

1 1/2cups half and half

18-ounce jar oysters, drained,1/2-inch pieces

1 10-ounce russet potato, peeled, cut into 1/2-inch pieces

Preparation

Step 1
Sauté bacon in heavy large saucepan over medium-high heat until crisp and brown, about 3 minutes. Transfer 1 tablespoon bacon to small bowl; reserve for garnish.
Step 2
Add leeks and thyme to pan; sauté until leeks begin to soften, about 3 minutes. Whisk in flour. Gradually whisk in clam juice, half and half and reserved oyster juices. Add potato; bring to boil. Reduce heat; cover and simmer until potato is tender, about 10 minutes. Add oysters; simmer, uncovered, until oysters are heated through and just firm, about 3 minutes. Season with salt and pepper.
Step 3
Ladle chowder into bowls. Sprinkle with reserved bacon and serve.

TagsStew Soup/Stew American Oyster Shellfish Seafood Russet Potato Potato Root Vegetable Vegetable Starter Dinner Nut Free 30 Minutes or Less Simmer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes