For those people who simply cannot resist the clam chowder, the version with the oysters is worth a try. The oyster chowder dish is enriched with wine, cream and vegetables. Let’s see how it’s made.
- Bacon – 4 slices, coarsely chopped
- Sweet onion (1) – finely diced
- 1 thinly sliced rib celery
- Small carrot (1) – finely peeled and diced
- Red bell pepper (1/2) – finely diced and seeded
- Garlic – 2 cloves, pressed
- Heavy cream – 3 cups
- Dry white wine – 1 cup
- Black pepper and salt, as per taste
- Fresh oysters (36) – small shucked with their liquor (a couple of cups or 24 ounces)
- Italian parsley – nicely chopped, 2 tablespoons
- Chives – fine-chopped, 2 teaspoons
Before we delve into the cooking process, set aside approximately 25 minutes for the dish – 10 minutes and 15 minutes each for preparation and cooking, respectively.
Sauté the bacon for at least a couple of minutes over moderate heat in a substantially heavy stockpot. Use a slotted spoon to remove the bacon and drain with paper towels. Once done, set aside.
Add celery, onions, bell peppers and carrots to the grease. Lower the heat and continue sauteing the vegetables before they turn tender – occasionally stirring for close to 10 minutes. Add some garlic and saute the concoction for one additional minute, with some considerable stirring in between.
Add white wine, cream, pepper and salt. Intensify the heat to moderate level and the oysters (with the liquor) and some cooked bacon. Simmer gently for a couple of minutes until the oysters get firm slightly. Don’t overcook or boil. Stir with chives and relish the dish hot with warm crusty bread and oyster crackers. This should give out a 6-8 servings yield.
Tip: If you run out of oyster liquor, mix sufficient clam juice (bottled) to compensate for the difference.