DESOLATION SOUND OYSTER CHOWDER
Create a delicious appetizer!
Ingredients:
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6-8 large oysters in their shells.
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4 slices bacon, chopped.
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1/3 cup flour.
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Salt and pepper to taste.
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½ tsp. basil.
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½ tsp. oregano.
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1 onion, chopped.
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1 stalk celery, chopped.
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2 medium potatoes, diced.
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1 carrot, chopped.
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3 cups milk.
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2 tbsp. butter.
Instructions:
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Prepare Oysters: Shuck the 6-8 large oysters, draining and reserving the juice. Rinse the oysters and place them on a paper towel to dry.
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Saute Bacon: Chop the bacon and sauté it in a large pot until it becomes crispy. Remove the bacon and oysters, draining excess fat.
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Prepare Seasoned Flour: Combine the flour with salt, pepper, basil, and oregano. Dredge the rinsed oysters in the seasoned flour.
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Brown Oysters: Brown the flour-dredged oysters in the bacon fat over medium heat. Once browned, remove both the oysters and bacon, and set them aside.
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Prepare Vegetable Base: Add the chopped onion, celery, diced potatoes, and chopped carrot to the pot. If needed, add water to the pot. Stir and cook until the vegetables are tender, stirring often.
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Combine Oyster Juice and Vegetables: Add the reserved oyster juice to the pot with the cooked vegetables. If necessary, you can add water as well. Simmer until the vegetables are fully tender, stirring often.
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Chop Oysters and Add to Vegetables: Chop the browned oysters and add them to the pot with the cooked vegetables. Also, add back the crispy bacon.
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Add Milk and Butter: Stir in 3 cups of milk and 2 tablespoons of butter. Heat the chowder gently, making sure not to bring it to a boil.
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Adjust Seasonings: Taste the chowder and adjust the seasonings, adding more salt, pepper, or herbs if necessary.
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Serve: Ladle the Desolation Sound Oyster Chowder into bowls and serve while warm.
Yield:
This recipe serves 3 to 4, making it a comforting and flavorful chowder for a small group.
Note:
Feel free to customize the seasoning and vegetable quantities based on your preferences. Enjoy the rich flavors of this Desolation Sound Oyster Chowder!