OYSTER AND CLAM CHOWDER RECIPE - (4.1/5)

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

Provided by RosieHawthorne

Number Of Ingredients 17

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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.