Best Oyster Chowder Recipes

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BEST OYSTER CHOWDER EVER



Best Oyster Chowder Ever image

You can make an oyster chowder in the middle of the desert with this recipe and you will be in the middle of the ocean with delight.

Provided by Deborah Norris

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 40m

Yield 6

Number Of Ingredients 10

1 (12 ounce) container shucked oysters, drained with liquid reserved
1 onion, chopped
1 potato, diced
1 cup coarsely chopped broccoli
1 cup water
½ cup frozen corn
¼ cup butter
¼ cup all-purpose flour
3 cups milk
salt and ground black pepper to taste

Steps:

  • Cook oysters and reserved liquid in a skillet over medium heat until edges curl, 5 to 10 minutes. Remove skillet from heat.
  • Combine onion, potato, broccoli, water, and corn in a saucepan; bring to a boil. Reduce heat and simmer until vegetables are tender, 10 to 15 minutes. Drain vegetables and reserve liquid.
  • Melt butter in a large pan over medium heat. Stir flour into melted butter until smooth, about 1 minute. Slowly pour reserved vegetable water and milk into butter-flour mixture; cook until thickened, about 5 minutes. Add oysters and vegetables to milk mixture and cook over medium-low heat until heated through, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 259.5 calories, Carbohydrate 24.9 g, Cholesterol 75.9 mg, Fat 12.5 g, Fiber 2 g, Protein 12.6 g, SaturatedFat 7.1 g, Sodium 298.4 mg, Sugar 7.5 g

CLAM AND OYSTER CHOWDER



Clam and Oyster Chowder image

Categories     Soup/Stew     Milk/Cream     Potato     Lunch     Bacon     Clam     Oyster     Leek     White Wine     Winter     Simmer     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 main-course servings

Number Of Ingredients 18

3 medium leeks (white and pale green parts only), quartered lengthwise and cut crosswise into 1/3-inch-thick slices
1 cup water
40 small (2-inch) hard-shelled clams (4 pounds) such as littlenecks, scrubbed well
30 medium or large oysters, shucked and liquor reserved
3 bacon slices, cut crosswise into 1/2-inch-wide strips
2 tablespoons unsalted butter
1 large onion, chopped
5 celery ribs, cut into 1/3-inch dice
1 Turkish or 1/2 California bay leaf
2 pounds russet (baking) potatoes (4 medium)
1/2 cup dry white wine
2 1/2 cups bottled clam juice or water
1 cup heavy cream
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Old Bay seasoning
1/8 teaspoon cayenne, or to taste
1/2 cup chopped fresh parsley

Steps:

  • Wash leeks well in a bowl of cold water, then lift out and drain well.
  • Bring 1 cup fresh water to a boil in a 5-quart heavy pot, then add clams and cook over moderately high heat, covered, until clams are fully open, checking every minute after 5 minutes and transferring clams with a slotted spoon to a bowl as they fully open. (Discard any clams that have not opened after 8 minutes.) Pour cooking liquid through a fine-mesh sieve into another bowl.
  • Remove cooked clams from shells, discarding shells. Coarsely chop clams and transfer to a bowl, then coarsely chop raw oysters and transfer to another bowl. Pour reserved oyster liquor through sieve into bowl with clam cooking liquid.
  • Cook bacon in cleaned pot over moderate heat, stirring, until crisp, about 6 minutes, then transfer bacon with a slotted spoon to paper towels to drain. Add butter to pot and when foam subsides, cook onion, leeks, celery, and bay leaf, stirring occasionally, until vegetables are softened, 12 to 15 minutes.
  • While vegetables are cooking, peel potatoes and cut into 1/2-inch cubes. Add wine to softened vegetables and boil until reduced by half, 1 to 2 minutes. Add potatoes, clam cooking liquid, and bottled clam juice. (If potatoes aren't fully covered with liquid, add more clam juice or water.) Simmer, covered, until potatoes are tender, 20 to 25 minutes.
  • Purée 2 cups soup in a blender until very smooth (use caution when blending hot liquids) and return to pot. Add cream, salt, pepper, Old Bay, and cayenne and cook at a bare simmer, stirring, until soup is heated through (do not let boil). Add clams and oysters and cook, stirring, just until oyster pieces begin to curl, 1 to 2 minutes. Remove from heat and discard bay leaf, then stir in parsley. Serve topped with crumbled bacon.

OYSTER CHOWDER



Oyster Chowder image

This oyster chowder was one of Amanda Hesser's grandmother's standbys, a recipe untouched over generations and passed along to The Times in 2005. If you have oysters, the rest is fairly straight-forward: Bacon adds smokiness, while milk and potatoes lend creaminess. And, as if that weren't appealing enough, the whole thing is ready in 30 minutes or less.

Provided by Amanda Hesser

Categories     dinner, easy, quick, soups and stews, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

1/4 pound bacon, cut into 1/4-inch strips
1 cup chopped onion
1 cup chopped celery hearts
3 white potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
14 to 16 large oysters and their liquor
Salt
Cayenne pepper
2/3 to 1 cup milk
1 tablespoon chopped Italian parsley

Steps:

  • Spread bacon in a soup pan and place over medium heat. Cook until browned and its fat has rendered. Drain. Discard all but 1 tablespoon of fat and put pan back on the heat. Scrape the onion and celery into the pan and saute until softened. Drop in the potatoes. Add enough water to cover, about 3 cups. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 15 minutes.
  • Take the pan off the heat and, using a masher, lightly crush the potatoes to thicken the chowder. Add the oysters and oyster liquor and season to taste with salt and cayenne pepper. Simmer until the oysters curl, about 5 minutes.
  • Pour in the milk (use 2/3 cup if you prefer it less rich), bring to a boil, then shut off the heat. Crumble in the bacon and stir in the parsley.

OYSTER CORN CHOWDER



Oyster Corn Chowder image

-Lewy Olfson, Madison, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 7

2 cans (8 ounces each) whole oysters, undrained
1 can (14-3/4 ounces) cream-style corn
1 cup half-and-half cream
2 cans (4 ounces each) mushroom stems and pieces, drained
2 tablespoons butter
1/4 teaspoon Worcestershire sauce
1/8 teaspoon pepper

Steps:

  • In a large saucepan, combine all ingredients. Cook, uncovered, over medium-low heat until heated through (do not boil), stirring occasionally.

Nutrition Facts : Calories 252 calories, Fat 14g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 557mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.

OYSTER HOUSE CLAM CHOWDER



Oyster House Clam Chowder image

Provided by Food Network

Time 1h5m

Yield 12 servings

Number Of Ingredients 13

2 pounds potatoes, diced
64 ounces clam juice
4 pounds freshly cooked or frozen clams, diced
4 ounces salt pork
2 small onions, diced
8 ounces butter
2 ounces flour
32 ounces half-and-half, scalded
Salt
Pepper
Hot pepper sauce
Worcestershire
Oyster or Pilot crackers, for garnish

Steps:

  • Bring potatoes and clam juice to a boil. Cook until potatoes are done. Add the clams, along with any surplus juice. Cook until tender, careful not to overcook and toughen the clams. Set aside.
  • Skin the salt pork, dice it, and saute in a pan. Cook until rendered. Add onions and saute until translucent. Add butter, melt, and cook slightly. Add flour. If mixture is too loose, add a little more flour. Cook until slightly colored.
  • Bring clams, juice and potatoes back to boil. Add cooked flour and salt pork mixture. Sauce will thicken, so stir often. Bring to a rolling boil. Add previously heated half-and-half to desired consistency. Season, to taste, with salt, pepper, hot pepper sauce, and Worcestershire sauce.
  • Serve with Oyster or Pilot crackers.

OYSTER AND SPINACH CHOWDER



Oyster and Spinach Chowder image

This is my take on the oyster stew that my mom used to make when I was a child. I kind of gussied it up a bit by adding some fresh veggies, thickening the soup, and adding cheese.

Provided by Raoulysgirl

Categories     Soups, Stews and Chili Recipes     Chowders

Time 40m

Yield 12

Number Of Ingredients 10

1 tablespoon olive oil
1 medium onion, chopped
2 large green onions, sliced
1 cup sliced fresh mushrooms
1 bunch fresh baby spinach leaves, rinsed and drained
5 cups milk, divided
½ cup all-purpose flour
2 cups chicken broth
3 (8 ounce) cans whole oysters
1 cup shredded Cheddar cheese

Steps:

  • Heat olive oil in a large saucepan over medium-high heat. Saute the chopped onion, green onion, and mushrooms until tender. Stir in the spinach a handful at a time and cook to wilt.
  • Whisk together 2 cups of milk with the flour in a small bowl. Pour into saucepan, and add remaining milk and chicken broth. Cook over medium heat until thickened. Stir in undrained oysters and cheese. Cook, stirring often, until cheese has melted.

Nutrition Facts : Calories 169.1 calories, Carbohydrate 13.4 g, Cholesterol 48.8 mg, Fat 7.8 g, Fiber 1.1 g, Protein 11.4 g, SaturatedFat 3.8 g, Sodium 186.7 mg, Sugar 5.5 g

COCONUT COD CHOWDER WITH SEASONED OYSTER CRACKERS



Coconut Cod Chowder With Seasoned Oyster Crackers image

Too often fish chowder is heavy, gloppy, and one-note. Not this one. Coconut milk and lots of zippy aromatics bring life to the dish.

Provided by Molly Baz

Categories     Bon Appétit     Dinner     One-Pot Meal     Seafood     Fish     Cod     Coconut     Leek     Potato     Celery     Coriander     Ginger     Soy Free     Peanut Free     Tree Nut Free     Spring

Yield 4 servings

Number Of Ingredients 16

1½ lb. skinless, boneless cod or halibut fillets
2½ tsp. kosher salt, divided, plus more
5 Tbsp. ghee or unsalted butter, divided
2 medium leeks, white and pale green parts only, halved lengthwise, thinly sliced crosswise
6 garlic cloves, thinly sliced
1 (3") piece ginger, peeled, cut into matchsticks
¾ tsp. ground turmeric
¾ tsp. ground coriander
½ tsp. ground cardamom
1 serrano chile, thinly sliced
12 oz. baby Yukon Gold or red potatoes, halved
2 (13.5-oz.) cans unsweetened coconut milk
2 celery stalks, thinly sliced, plus leaves for serving (optional)
1½ cups oyster crackers
1 tsp. paprika
2 limes, divided

Steps:

  • Season cod all over with 1½ tsp. salt; set aside. Heat 3 Tbsp. ghee in a medium Dutch oven over medium. Cook leeks, garlic, and ginger, stirring occasionally, until softened but not browned, about 3 minutes. Add turmeric, coriander, and cardamom and cook, stirring, until fragrant, about 30 seconds. Add chile, potatoes, coconut milk, 1 tsp. salt, and ¾ cup water; bring to a boil (still over medium). Immediately reduce heat so soup is at a bare simmer. Cover, leaving lid slightly askew, and cook until potatoes are barely fork-tender, 10-12 minutes.
  • Carefully nestle reserved fish into pot, spoon some broth over, and cover, leaving lid slightly askew. Cook at a bare simmer 4 minutes, then stir in celery. Cook until fish is opaque and flakes easily, about 5 minutes. Taste chowder and season with more salt if needed.
  • Meanwhile, heat remaining 2 Tbsp. ghee in a small skillet over medium-low. Add crackers and stir well to coat. Cook, stirring often, until golden brown, about 5 minutes. Remove from heat and add paprika; toss to evenly coat.
  • Slice 1 lime in half and squeeze juice into chowder. Taste and season with more salt if needed. Ladle into bowls, breaking fish into large pieces. Scatter celery leaves over chowder if using and top with crackers. Slice remaining lime into wedges and serve alongside.

OYSTER CHOWDER



Oyster Chowder image

I love making soups and stews because once you know the technique, it gives you the liberty to build your own flavors!

Provided by Kelsey Nixon

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 12

2 tablespoons unsalted butter
2 ribs celery, cut in small dice
2 medium leeks, white and green parts, cut in small dice
1/2 cup dry white wine
2 russet potatoes, peeled and cut into 1/4-inch dice, reserved in cold water
1/2 cup bottled clam juice or water
40 fresh oysters, shucked and liquor reserved, or 1 pint store-bought oysters in liquor
1 3/4 cups half-and-half, at room temperature
1/2 teaspoon seafood seasoning, such as Old Bay
Kosher salt and freshly cracked black pepper
1/4 cup chopped fresh parsley, for garnish
Oyster crackers, for serving

Steps:

  • Heat a Dutch oven over medium heat. 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.
  • Add the wine to the vegetables and let reduce by half. Add the potatoes and stir to combine. 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.
  • 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. Remove from the heat and garnish with parsley. Serve with oyster crackers.

FISH CHOWDER WITH HERBED OYSTER CRACKERS



Fish Chowder with Herbed Oyster Crackers image

Categories     Soup/Stew     Fish     Potato     Bake     Quick & Easy     Bacon     Gourmet

Yield Serves 2 as a main course

Number Of Ingredients 18

4 slices bacon, chopped
1 small onion, chopped fine
1 carrot, chopped fine
1 celery rib, chopped fine
1 tablespoon unsalted butter
2 teaspoons all-purpose flour
1/2 teaspoon paprika
8 ounces bottled clam juice
1 cup water
1/2 cup heavy cream
1 russet (baking) potato (about 1/2 pound)
3/4 pound firm white fish fillet such as halibut or cod, skin discarded and flesh cut into 1-inch pieces
2 tablespoons minced fresh parsley leaves
Accompaniment: herbed oyster crackers:
1 1/2 tablespoons unsalted butter
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon dried rosemary, chopped fine
1 1/2 cups packaged oyster crackers

Steps:

  • To make the fish chowder:
  • In a heavy saucepan cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain. Pour off fat and in pan cook onion, carrot, and celery in butter over moderately low heat, stirring occasionally, until softened.
  • Sprinkle flour over mixture and cook, stirring, 3 minutes. Stir in paprika and cook, stirring, 30 seconds. Add clam juice, water, and cream and bring to a boil, stirring occasionally.
  • While mixture is coming to a boil, peel potato and cut into 1/4-inch dice. Add potato to mixture and simmer chowder, uncovered, 12 minutes. Stir in fish and simmer until just cooked through, about 5 minutes. Stir in parsley, bacon, and salt and pepper.
  • Serve chowder with herbed oyster crackers.
  • To make the crackers:
  • Preheat oven to 350°F.
  • In a small saucepan melt butter with thyme, rosemary, and salt and pepper to taste over moderate heat, stirring. Add crackers and toss to coat with butter. On a baking sheet arrange crackers in one layer and bake in middle of oven 10 minutes, or until deep golden.
  • Makes 1 1/2 cups.

OYSTER CHOWDER



Oyster Chowder image

I grew up on Oyster "stew". I like to "create" new things and this is what I came up with. I fix this for myself only and so I made it how I like it, and this is the result. Hope you like it.

Provided by Jennifer Lewis

Categories     Chowders

Time 25m

Yield 3 serving(s)

Number Of Ingredients 11

1 (8 ounce) can oysters, reserve oyster juice
0.5 (11 ounce) can corn, reserve 1/4 cup corn juice
2 small potatoes, cut into small cubes
2 tablespoons margarine
1/4 cup chopped onion
1 tablespoon flour
salt and pepper
1 dash garlic
1 tablespoon parsley
1 cup milk
3 slices bacon

Steps:

  • In a medium sauce pan, cut up the bacon into small pieces with scissors, cook bacon and leave only one tablespoon of bacon grease and put in the 2 tbsp of margarine and cubed potatoes and 1/4 cup of onion.
  • Saute the potatoes and onion in the bacon and butter until becomes soft.
  • Add the flour and stir, coating the potatoes and onion.
  • Add the oyster and corn liquid and bring to a boil.
  • After about 5 minutes, add the corn and oysters, salt and pepper, garlic and milk.
  • Stirring constantly, lower the temperature and let simmer for another 5 minutes.
  • Make sure that the potatoes are cooked thoroughly and if done add your parsley.
  • VIOLA!

OYSTER CHOWDER



Oyster Chowder image

Categories     Soup/Stew     Dairy     Potato     Quick & Easy     Bacon     Oyster     Bon Appétit

Yield Serves 2, can be doubled

Number Of Ingredients 8

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

Steps:

  • 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.
  • 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.
  • Ladle chowder into bowls. Sprinkle with reserved bacon and serve.

UNION OYSTER HOUSE CLAM CHOWDER



UNION OYSTER HOUSE CLAM CHOWDER image

Categories     Soup/Stew     Shellfish     Dinner

Yield 10 Servings

Number Of Ingredients 10

2-oz. Salt Pork
1-small Onion (diced)
½ -cup Butter
¼ -cup Flour
2 Ribs of Celery (minced)
2-lb Fresh (or frozen) Clams, diced
1-qt Clam Juice
1-lb Potatoes (diced)
2-cups Half & Half (warmed)
Salt & Pepper Tabasco, Worcestershire to taste

Steps:

  • Bring potatoes and clam juice to a boil; cook until potatoes are done. Add clams (along with any surplus juice from same); cook until done. Set aside. NOTE: Do not overcook or clams will be tough. Skin pork, dice and sauté in pan; cook until rendered. Add onions; cook until glassy. Add butter, melt and cook slightly. Add flour. If mixture is too loose, add a little more flour. Cook until slightly colored. Bring clams, juice and potatoes back to boil. Add cooked roux. Thicken and bring to a rolling boil and stir. Add previously heated half- &-half to desired consistency. Season to taste. Serve with oyster or pilot crackers.

OYSTER AND CLAM CHOWDER RECIPE - (4.1/5)



Oyster And Clam Chowder Recipe - (4.1/5) image

Provided by RosieHawthorne

Number Of Ingredients 17

Chowder:
1 TB Extra Light Bertolli Olive Oil
2 TB Land o' Lakes Unsalted butter
2 potatoes, diced
1 bay leaf
1 large onion, chopped
3 celery stalks, cliced
1/4 cup flour
1 51 oz. can clams with liquid
2-3 dozen shucked oysters
1 cup heavy cream
fresh grated nutmeg
fresh parsley and tarragon
freshly ground pepper
Hot Paprika Infused Oil:
4 TB hot paprika
1 cup vegetable oil

Steps:

  • For Chowder: Heat pan, add olive oil and butter and heat. Saute potatoes along with bay leaf in 1 TB Bertolli Extra Light Olive Oil and 1 TB Land O' Lakes butter for about 10 minutes. Add in another TB butter, melt and saute celery and onion and saute about 4 minutes over medium low heat. Stir in 1/4 cup flour and cook for 1 minute to get rid of the raw taste. Add in clams and their liquid, slowly, stirring to thicken the chowder. Add in 1 cup heavy cream. Add in oysters just to heat through. (I had steamed my oysters first before shucking, so I just needed to heat them through. If you use raw oysters, cook 2-3 minutes.) For Hot Paprika Infused Oil: Heat paprika in a sauce pan over low heat, until it starts to smoke. Do not let it burn. Pour in oil, heat. Remove from heat. When cooled, pour into a squirt bottle and store in fridge. When ready to use, nuke for about 20 seconds to liquify. Serve with a sprinkling of grated nutmeg, freshly ground pepper, chopped fresh parsley and tarragon, and a drizzling of hot paprika infused oil.

CORN AND OYSTER CHOWDER



Corn and Oyster Chowder image

Provided by Florence Fabricant

Categories     soups and stews

Time 35m

Yield 12 servings

Number Of Ingredients 15

5 tablespoons butter
6 slices bacon, coarsely chopped
2 medium-size onions, coarsely chopped
1 cup diced celery
1 large green pepper, cored, seeded and coarsely chopped
1 large garlic clove, crushed
3 pints shucked oysters, with their liquor
1/4 teaspoon salt
1/4 teaspoon white pepper
Pinch ground allspice
4 cups corn kernels
1/2 cup chopped parsley
3 tablespoons bourbon or brandy (optional)
4 cups half-and-half
Cayenne pepper

Steps:

  • Melt the butter in a large heavy saucepan over medium heat. Add the bacon, onions, celery, green pepper and garlic. Saute until the vegetables are soft and the bacon is crisp, 10 to 12 minutes. Remove and discard the garlic. With a slotted spoon transfer the bacon and vegetables to the bowl of a food processor.
  • Drain the oysters and reserve the liquor. Add the oysters to the pan and saute just until the edges begin to curl, about 5 minutes. With a slotted spoon, remove the oysters to the food processor. Add the salt, pepper and allspice. Pulse the mixture until the ingredients are coarsely chopped.
  • Return the mixture to the saucepan and stir in the reserved oyster liquor.
  • Bring to a simmer over medium heat, then stir in the corn, all but one tablespoon of the parsley and the bourbon, if desired. Simmer for five minutes.
  • Add the half-and-half, bring to a simmer and serve hot, garnished with a dash of cayenne pepper and the reserved parsley.

Nutrition Facts : @context http, Calories 367, UnsaturatedFat 10 grams, Carbohydrate 24 grams, Fat 24 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 12 grams, Sodium 328 milligrams, Sugar 6 grams, TransFat 0 grams

OYSTER CHOWDER



Oyster Chowder image

Enjoy this oyster chowder, rich with cream, potatoes, bacon and vegetables. Recipe courtesy Chuck Hughes

Provided by Chuck Hughes

Categories     Chowders

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 tablespoons/ 30ml olive oil
6 yukon gold potatoes, peeled and chopped
2 celery ribs, chopped
1 onion, chopped
2 cups/ 500ml 35-percent cream
salt & freshly ground black pepper
2 dozen oysters, shucked, liquid reserved
2 tablespoons/ 30ml butter
1 handful fresh chives, minced
3 large slices bacon, cut into small dice
2 celery ribs, cut into small dice
1 onion, cut into small dice
1 large yukon gold potato, cooked until al dente and cut into small dice
olive oil, for drizzling
1 handful fresh chervil

Steps:

  • For the soup:.
  • Heat the oil in a large saucepan over high heat and saute the potatoes, celery and onions. Add 6 cups water (1 1/2 liters) and the cream and season with salt and pepper. Add the reserved oyster juices and bring the mixture to a boil.
  • Reduce the heat and simmer until the vegetables are nice and tender, about 30 minutes.
  • Puree the soup with an immersion blender or in a regular blender until smooth (be careful when blending hot liquids). Pass through a fine sieve if necessary.
  • Stir in the butter and chives. Add the oysters just before serving to prevent them from overcooking. Season with more salt and pepper if desired.
  • For the bacon and vegetable garnish:.
  • Brown the bacon in a skillet over medium-high heat for 3 minutes. Add the celery and onions and saute until soft, about 2 minutes. Add the potato and cook for about 5 minutes.
  • To serve, ladle the soup into bowls and add the bacon and vegetable garnish. Drizzle with olive oil and garnish with chervil.

OYSTER HOUSE CLAM CHOWDER



Oyster House Clam Chowder image

Make and share this Oyster House Clam Chowder recipe from Food.com.

Provided by frozenmargarita

Categories     Chowders

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 13

2 lbs potatoes, diced
64 ounces clam juice
4 lbs freshly cooked clams or 4 lbs frozen clams, diced
4 ounces salt pork
2 small onions, diced
8 ounces butter
2 ounces flour
32 ounces half-and-half, scalded
salt
pepper
hot pepper sauce
Worcestershire sauce
oyster crackers, for garnish

Steps:

  • Bring potatoes and clam juice to a boil. Cook until potatoes are done. Add the clams, along with any surplus juice. Cook until tender, careful not to overcook and toughen the clams. Set aside.
  • Skin the salt pork, dice it, and saute in a pan. Cook until rendered. Add onions and saute until translucent. Add butter, melt, and cook slightly. Add flour. If mixture is too loose, add a little more flour. Cook until slightly colored.
  • Bring clams, juice and potatoes back to boil. Add cooked flour and salt pork mixture. Sauce will thicken, so stir often. Bring to a rolling boil. Add previously heated half-and-half to desired consistency. Season, to taste, with salt, pepper, hot pepper sauce, and Worcestershire sauce.
  • Serve with Oyster crackers.

Nutrition Facts : Calories 569.4, Fat 33.5, SaturatedFat 18.1, Cholesterol 128.2, Sodium 911.5, Carbohydrate 41.7, Fiber 2.6, Sugar 6.2, Protein 25.2

CLAM AND OYSTER CHOWDER



Clam and Oyster Chowder image

Provided by Dione Lucas

Categories     Soup/Stew     Milk/Cream     Appetizer     Quick & Easy     Clam     Oyster     Winter     Parsley     House & Garden     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 to 6

Number Of Ingredients 8

6 tablespoons butter
1 teaspoon oil
1 tablespoon mixed scallion, garlic and onion, chopped
1 dozen raw oysters, cut up
1 dozen raw clams, cut up
3 cups light cream
Salt, cayenne pepper
1/4 cup chopped parsley

Steps:

  • Heat in a pan 2 tablespoons butter and oil. Add the scallion, garlic and onion. Cook slowly for two minutes, then add cut-up oysters and clams. Pour on the cream and season with the salt and cayenne pepper. Bring very lightly to a boil, then add bit by bit the remaining butter and the chopped parsley. Simmer for a few minutes and serve.

OYSTER MUSHROOM CHOWDER RECIPE



Oyster Mushroom Chowder Recipe image

Provided by á-170456

Number Of Ingredients 15

4 tablespoons butter
1/2 pound oyster mushrooms* coarsely chopped
1/2 cup minced onions
1 cup cubed peeled potatoes
2 cups milk scalded
Salt to taste
Freshly-ground black pepper to taste
1 dash ground mace
1 dash Tabasco sauce
1 pinch dried thyme
2 egg yolks
1/4 cup dry sherry
1 cup half and half
Bread cubes browned in butter, drained well
Minced fresh parsley

Steps:

  • * Alternate Mushrooms: Shaggy Parasol Mushroom Melt 2 tablespoons of the butter in a large saucepan. Add the mushrooms and onions, and cook for 3 minutes or until tender. Remove with a slotted spoon and keep warm. Add the remaining 2 tablespoons butter to the pan and slowly cook the potato cubes for 10 minutes or until tender. Gradually stir in the milk. Add the salt, pepper, mace, Tabasco, and thyme. Allow this to come to a boil, then remove the pan from the heat. In a mixing bowl, combine the egg yolks, sherry, and half and half and slowly blend the mixture into the chowder. Add the onions and mushrooms and heat almost, but not quite, to a boil. Taste to correct the flavoring. Serve at once in soup plates. Float the bread cubes in the soup and sprinkle with parsley. This recipe yields 4 first course servings.

BLACK COD WITH FENNEL CHOWDER AND SMOKED OYSTER PANZANELLA



Black Cod with Fennel Chowder and Smoked Oyster Panzanella image

Provided by Mark Fuller

Categories     Milk/Cream     Potato     High Fiber     Dinner     Seafood     Cod     Oyster     Fennel     Simmer     Bon Appétit     Pescatarian

Yield Makes 4 servings

Number Of Ingredients 25

Chowder:
3 tablespoons butter
3/4 cup 1/4-inch cubes fresh fennel bulb
3/4 cup 1/4- to 1/3-inch cubes peeled Yukon Gold potato
1/2 cup chopped onion
1/4 cup finely chopped leek (white and pale green parts only)
1 tablespoon all purpose flour
2 small bay leaves
1 1/2 teaspoons chopped fresh thyme
1 8-ounce bottle clam juice
3/4 cup whipping cream
3/4 cup whole milk
1 teaspoon finely grated lemon peel
Panzanella and fish:
1/4 cup finely chopped celery
1/4 cup finely chopped shallot
2 tablespoons chopped fresh parsley
4 1/2 teaspoons fresh lemon juice, divided
1/2 teaspoon finely grated lemon peel
1/4 cup minced smoked canned oysters
5 tablespoons unsalted butter, divided
1 tablespoon chopped fresh thyme
4 black cod fillets with skin
Coarse kosher salt
1/4 cup panko (Japanese breadcrumbs),* toasted

Steps:

  • For chowder:
  • Melt butter in large saucepan over medium-low heat. Add fennel, potato, onion, and leek. Cover and cook until vegetables are just tender but not brown, about 8 minutes. Add flour, bay leaves, and thyme; stir 1 minute. Stir in clam juice, cream, and milk. Simmer until chowder thickens slightly and flavors blend, about 10 minutes. Mix in lemon peel; season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool 30 minutes; cover and refrigerate.
  • For panzanella and fish:
  • Toss celery, shallot, parsley, 1 1/2 teaspoons lemon juice, lemon peel, and smoked oysters in medium bowl. Season celery-shallot mixture to taste with salt and pepper.
  • Combine 3 tablespoons butter, thyme, and 3 teaspoons lemon juice in small saucepan. Whisk over low heat until butter melts and sauce simmers; season with coarse salt and pepper. Remove from heat. Melt 2 tablespoons butter in large nonstick skillet over high heat. Sprinkle fish with coarse salt and pepper. Add fish, skin side down, to skillet. Cook until skin is crisp and fish is just opaque in center, drizzling lemon-butter sauce over, 6 to 7 minutes.
  • Rewarm chowder over low heat; discard bay leaves. Divide chowder among 4 shallow bowls. Place fish, skin side down, in center of chowder. Stir panko into celery-shallot mixture; spoon over fish and serve.
  • Available in the Asian foods section of some supermarkets and at Asian markets.

OYSTER AND MUSHROOM CHOWDER



Oyster and Mushroom Chowder image

This creamy chowder is rich, flavorful and deliciously satisfying. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Chowders

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 quart oyster
1 cup oyster liquor
3 tablespoons butter
1 tablespoon flour
1 cup milk
1/2 cup cream or 1/2 cup evaporated milk
2 shallots, minced
1 teaspoon parsley, minced
1/2 lb mushroom, cleaned and sliced
salt and pepper, to taste

Steps:

  • Heat oysters in their own liquor below the bloiling point until edges curl.
  • Drain, saving the liquor.
  • Melt 1 tablespoon butter, blend in flour; add milk gradually, stirring constantly to the boiling point.
  • Add cream, shallots, parsley, salt and pepper.
  • Heat mushrooms in the remaining butter until hot, but do not brown.
  • Add mushrooms, oysters, and oyster liquor to cream sauce.
  • Serve hot.

Nutrition Facts : Calories 275.5, Fat 17, SaturatedFat 9.2, Cholesterol 118.7, Sodium 230.7, Carbohydrate 13.3, Fiber 0.4, Sugar 0.7, Protein 17.6

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