November 7, 2011

Oyster Chowder

I had an excess of oysters a while back, and threw this together based on a recipe from the 1930s. It's basically a clam chowder but with oysters. Quite good.

Oyster Chowder

24 each    Oysters, shucked, drained (save the liquor!!)
1 1/2 oz    Dry sherry
3 cups       Milk
2 cups       Water
4 oz          Salt pork or bacon, diced
8 oz          Onion, diced
4 oz          Leek, washed and diced
2 oz          Celeriac, peeled, small diced
12 oz        Waxy potatoes, diced
3 each       Bay leaf
1/4 tsp.     Cayenne powder
1/4 cup     Parsley, chopped
--              Cracked black pepper
--              Salt (don't be shy)

1. Render the pork over low heat, stirring occasionally.
2. Once the fat is rendered and the pork browned, add the onion and leek and sweat until translucent. Add the celeriac and potatoes, saute briefly.
3. Deglaze the pan with the sherry and oyster liquor, then add the milk, water, and seasonings. Simmer gently until root vegetables are tender.
4. Stir in the parsley and oysters, simmer 2-3 more minutes. Serve immediately.

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