Author Notes
My mother in law is born and raised on the Texas coast, and LOVES gulf oysters. She loves my chowder too ... I had been planning to make it this weekend anyhow and as it turns out, it's oyster week on Food52! Kismet! A note on the oyster liquor - it's the juice that the already shucked oysters are in at the seafood counter. Talk your seafood guy out of a pint of it, and don't let him charge you! —aargersi
Ingredients
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2
strips thick cut bacon (I used applewood smoked)
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1/2
large sweet onion - diced
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1
stalk celery - diced
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1
large clove garlic - minced
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2 tablespoons
butter
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4
medium red potatoes - cubed
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1
pint oyster liquor
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1 cup
chicken broth
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1
pint heavy cream
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1 quart
shucked oysters
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2 tablespoons
chopped fresh dill
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2 teaspoons
chopped fresh marjoram
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fresh ground pepper
Directions
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Cut the bacon into pieces and saute in a large heavy pot until they begin to get brown and crispy.
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Add the butter and onion and cook another 2-3 minutes until they start to go clear - you don't want them to brown really. Then add the celery and garlic and cook for a couple more minutes.
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Add the oyster liquor, the chicken broth and the cream, then add the potatoes and a couple of grinds of garlic. Simmer until the potatoes are tender.
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Once the potatoes are tender, stir in the oysters and the herbs. You may need to turn the heat up a bit, you want it just simmering until the oysters are cooked, not too long maybe 6-7 minutes after it gets back to a simmer. Taste it and maybe add a couple more grinds of pepper.
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Serve to your mother in law (or guests) right away!
Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop
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