Sure, we've all had clam chowder. Whether you prefer yours New England style in a thick creamy broth, or Manhattan style with chunks of tomatoes, clam chowder is an American original that is consumed all over the country. Few people, however, have experienced the joys of oyster chowder.
It is not drastically different than clam chowder, for any of you who are afraid to stray away from the classics, but it has a more intense oceanic flavor and a briny punch that is beyond compare. With big, fresh oysters floating throughout and a rich hearty broth to bring it all together, oyster chowder may just replace clam chowder at your table.
Oyster Chowder
Ingredients You Will Need:
4 strips bacon, chopped
½ stick butter
1 yellow onion, chopped
3 cloves garlic, minced
2 ribs celery, chopped
1 leek, chopped
½ cup flour
2 cups whole milk
1 cup heavy cream
2 russet potatoes, peeled, cubed and boiled until tender
2 bay leaves
4 sprigs thyme
1 pint shucked oysters in their juice
Salt and pepper to taste
1 tablespoon minced fresh tarragon
Put the bacon in a large pot, and then set it to medium heat. Stir the bacon while it slowly heats up and renders out its fat. Once it is crispy, remove it with a slotted spoon, and reserve. Add the butter to the bacon fat, and allow it to melt. Add the onion, garlic, celery and leek. Reduce the heat to medium low, and allow it to sweat until it is translucent, about 10 to 15 minutes. Add the flour, and stir to combine. Turn the heat back up to medium, and allow the flour to darken slightly in color and take on a vaguely nutty aroma. When this is achieved, about five minutes, add the milk and cream. Stir to combine, making sure to scrape up anything that is stuck to the bottom of the pot.
Add the potatoes, bay leaves and thyme, and bring up to a simmer. Once the chowder is simmering, reduce the heat to low and cover. Allow to cook for about half an hour, or until the potatoes are tender. When they are tender, add the oysters, and season with the salt and pepper. Simmer uncovered until the oysters are cooked and it thickens to your desired consistency, about eight minutes. Stir in the tarragon, top with the reserved bacon, and serve.
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