Oyster Chowder

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

August 20, 2004

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

bacon slices, chopped

cups chopped leeks (white and pale green parts only)

tablespoons chopped fresh thyme

tablespoon all purpose flour

1/2cups bottled clam juice

1/2cups half and half

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

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

Need to make a substitution?

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.

Explore Bon AppétitStew Soups and Stews American Oyster Shellfish Seafood Russet Potato Potato Vegetable Starter Dinner Nut-Free 30 Minutes or Less Simmer Bon Appétit Epicurious

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes