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- 1 dozen oysters with liquor
- 4 tbsp. butter
- 1/2 sweet onion, diced small
- 1 russet potato, peeled, and diced small
- 1/2 celery stalk, diced small
- 1 cup clam juice
- 1 1/2 - 2 cups heavy cream
- 6 sprigs fresh thyme
- 1 tsp. fresh chives, minced
- 1 tsp. garlic powder
- 1 tsp. sage
- Cajun seasoning, to taste
- coarse sea salt, to taste
- black or pink peppercorns, freshly cracked, to taste
- After you have peeled and diced your potato place them in a small pot of cold water. Adding coarse sea salt par boil them for a few minutes, just till they begin to soften. Remove from heat and set aside.
- In a large skillet add 2 tbsp. of butter over medium high heat. When butter is melted, add your onions and celery. Saute until veggies have softened but not turned brown. Drain your potatoes and add these to the skillet. Now, add your clam juice, oyster liquor, fresh thyme, sage, cajun seasoning, salt, pepper, garlic powder and chives. You should have enough liquid to cover the veggie mixture and an inch extra. Bring to a boil, then cover and simmer for about 1/2 hour. Check and make sure there is still enough liquid (if not, add more clam juice). Taste and adjust seasonings.
- Stir in the heavy cream and 2 tbsp. of butter. Mix well with the veggies, stirring constantly, till almost at the boiling point. Taste, and once again, adjust seasonings. You probably might be adding more of the above seasonings. This should be tasting good at this point - even without the oysters! Remove the thyme sprigs and add your oysters. Cook for just a few minutes. When oysters begin to curl your know your chowder is done.
- Serve with oyster crackers and tabasco sauce.
- Bon Appetit!
Birdie's Kitchen https://www.birdieskitchen.net/