Oyster Chowder

Name: Oyster Chowder
Ingredients: 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

12 ingredients

17 steps

Ingredients

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

Directions

1

Heat a Dutch oven over medium heat.
2

Add the butter, followed by the celery and leeks.
3

Continue cooking, stirring occasionally, until the vegetables have softened but are not browning, 3 to 5 minutes.
4

Add the wine to the vegetables and let reduce by half.
5

Add the potatoes and stir to combine.
6

Add the clam juice, 1 cup water and the reserved oyster liquor.
7

The potatoes will soak up some of the saltiness of the oysters and their liquor, giving them great flavor.
8

Bring to a simmer, cover and continue cooking until the potatoes are tender, 6 to 7 minutes.
9

Remove 1 1/2 cups of the soup, blend until smooth in a blender or food processor and return to the pot.
10

Stir in the half-and-half and seafood seasoning.
11

Season with salt and pepper.
12

Bring to a simmer before adding the oysters.
13

Cook just until the oysters begin to curl, 2 to 3 minutes.
14

Remove from the heat and garnish with parsley.
15

Serve with oyster crackers.
16

Cook's Note: When blending hot liquids, make sure there is a vent on top for the steam to escape.
17

Place a towel over the hole and start the blender slowly to avoid an explosion.