Oyster chowder is any of several chowders containing oysters and broth. Along with the oysters, diced potato is common, as are onions, which are occasionally sautéed in the drippings from salt pork or bacon. Celery is frequently used. Other vegetables are uncommon, but small carrot strips might occasionally be added, primarily for color. A garnish of parsley serves the same purpose. Bay leaves are also sometimes used as a garnish and flavoring. It is believed that oysters were added to chowder because of the relative ease of harvesting them.
Oyster chowder is often served in restaurants on Fridays in order to provide a seafood option for those who abstain from meat every Friday, which once was a requirement for Catholics before liturgical changes in Vatican II. Though the period of strict abstinence from meat on Fridays was reduced to Lent,[2] the year-round tradition of serving oyster chowder on Fridays remains.
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 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
- 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.
- Cook's Note: When blending hot liquids, make sure there is a vent on top for the steam to escape. Place a towel over the hole and start the blender slowly to avoid an explosion.
