Oyster Chowder

Name: Oyster Chowder
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 2 ribs celery, cut in small dice; 118 milliliters bottled clam juice or water; 120 milliliters dry white wine; 15 grams chopped fresh parsley, for garnish; 424 milliliters half-and-half, at room temperature; 8 servings Kosher salt and freshly cracked black pepper; 2 mediums leeks, white and green parts, cut in small dice; 8 servings Oyster crackers, for serving; 40 fresh oysters, shucked and liquor reserved, or 1 pint store-bought oysters in liquor; 2 russet potatoes, peeled and cut into 1/4-inch dice, reserved in cold water; 1 teaspoons seafood seasoning, such as Old Bay; 2 Tbsps unsalted butter

Oyster Chowder takes approximately 1 hour and 10 minutes from beginning to end. This hor d'oeuvre has 238 calories, 5g of protein, and 11g of fat per serving. This recipe serves 8. This recipe covers 12% of your daily requirements of vitamins and minerals. It is a good option if you're following a pescatarian diet. A mixture of half-and-half, russet potatoes, oyster crackers, and a handful of other ingredients are all it takes to make this recipe so tasty. If you like this recipe, you might also like recipes such as Oyster Chowder, Oyster Chowder, and Oyster Corn Chowder.

Instructions

Heat a Dutch oven over medium heat.

Equipment you will use

Dutch Oven

Add the butter, followed by the celery and leeks. Continue cooking, stirring occasionally, until the vegetables have softened but are not browning, 3 to 5 minutes.

Ingredients you will need

Vegetable

Butter

Celery

Leek

Add the wine to the vegetables and let reduce by half.

Ingredients you will need

Vegetable

Wine

Add the potatoes and stir to combine.

Ingredients you will need

Potato

Add the clam juice, 1 cup water and the reserved oyster liquor. The potatoes will soak up some of the saltiness of the oysters and their liquor, giving them great flavor. Bring to a simmer, cover and continue cooking until the potatoes are tender, 6 to 7 minutes.

Ingredients you will need

Clam Juice

Potato

Oysters

Liquor

Water

Remove 1 1/2 cups of the soup, blend until smooth in a blender or food processor and return to the pot. Stir in the half-and-half and seafood seasoning. Season with salt and pepper. Bring to a simmer before adding the oysters. Cook just until the oysters begin to curl, 2 to 3 minutes.

Ingredients you will need

Seafood Seasoning

Salt And Pepper

Oysters

Soup

Equipment you will use

Food Processor

Blender

Pot

Remove from the heat and garnish with parsley.

Ingredients you will need

Parsley

Serve with oyster crackers.

Ingredients you will need

Oyster Crackers

Equipment

Ingredients

Servings:

2ribs

celery, cut in small dice 118milliliters

bottled clam juice or water 120milliliters

dry white wine 15grams

chopped fresh parsley, for garnish 424milliliters

half-and-half, at room temperature 8servings

Kosher salt and freshly cracked black pepper 2mediums

leeks, white and green parts, cut in small dice 8servings

Oyster crackers, for serving 40

fresh oysters, shucked and liquor reserved, or 1 pint store-bought oysters in liquor 2

russet potatoes, peeled and cut into 1/4-inch dice, reserved in cold water 1teaspoons

seafood seasoning, such as Old Bay 2Tbsps

unsalted butter

Recommended wine: Chardonnay, Riesling, Muscadet

Chardonnay, Riesling, and Muscadet are great choices for Oysters. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Barefoot Bubbly Extra Dry. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 15 dollars per bottle.

Barefoot Bubbly Extra Dry

Barefoot Bubbly Extra Dry Champagne offers aromas of ripe apple complemented by hints of citrus. Toasty flavors complement the creamy, lingering finish. Best served chilled (36-40 °F), this bubbly is perfectly balanced with multiple layers of fruit to delight the palate.