Oyster And Clam Chowder Recipe 415

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OYSTER CHOWDER



Oyster Chowder image

This oyster chowder was one of Amanda Hesser's grandmother's standbys, a recipe untouched over generations and passed along to The Times in 2005. If you have oysters, the rest is fairly straight-forward: Bacon adds smokiness, while milk and potatoes lend creaminess. And, as if that weren't appealing enough, the whole thing is ready in 30 minutes or less.

Provided by Amanda Hesser

Categories     dinner, easy, quick, soups and stews, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

1/4 pound bacon, cut into 1/4-inch strips
1 cup chopped onion
1 cup chopped celery hearts
3 white potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
14 to 16 large oysters and their liquor
Salt
Cayenne pepper
2/3 to 1 cup milk
1 tablespoon chopped Italian parsley

Steps:

  • Spread bacon in a soup pan and place over medium heat. Cook until browned and its fat has rendered. Drain. Discard all but 1 tablespoon of fat and put pan back on the heat. Scrape the onion and celery into the pan and saute until softened. Drop in the potatoes. Add enough water to cover, about 3 cups. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 15 minutes.
  • Take the pan off the heat and, using a masher, lightly crush the potatoes to thicken the chowder. Add the oysters and oyster liquor and season to taste with salt and cayenne pepper. Simmer until the oysters curl, about 5 minutes.
  • Pour in the milk (use 2/3 cup if you prefer it less rich), bring to a boil, then shut off the heat. Crumble in the bacon and stir in the parsley.

BEST OYSTER CHOWDER EVER



Best Oyster Chowder Ever image

You can make an oyster chowder in the middle of the desert with this recipe and you will be in the middle of the ocean with delight.

Provided by Deborah Norris

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 40m

Yield 6

Number Of Ingredients 10

1 (12 ounce) container shucked oysters, drained with liquid reserved
1 onion, chopped
1 potato, diced
1 cup coarsely chopped broccoli
1 cup water
½ cup frozen corn
¼ cup butter
¼ cup all-purpose flour
3 cups milk
salt and ground black pepper to taste

Steps:

  • Cook oysters and reserved liquid in a skillet over medium heat until edges curl, 5 to 10 minutes. Remove skillet from heat.
  • Combine onion, potato, broccoli, water, and corn in a saucepan; bring to a boil. Reduce heat and simmer until vegetables are tender, 10 to 15 minutes. Drain vegetables and reserve liquid.
  • Melt butter in a large pan over medium heat. Stir flour into melted butter until smooth, about 1 minute. Slowly pour reserved vegetable water and milk into butter-flour mixture; cook until thickened, about 5 minutes. Add oysters and vegetables to milk mixture and cook over medium-low heat until heated through, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 259.5 calories, Carbohydrate 24.9 g, Cholesterol 75.9 mg, Fat 12.5 g, Fiber 2 g, Protein 12.6 g, SaturatedFat 7.1 g, Sodium 298.4 mg, Sugar 7.5 g

OYSTER CHOWDER



Oyster Chowder image

I love making soups and stews because once you know the technique, it gives you the liberty to build your own flavors!

Provided by Kelsey Nixon

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 12

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

Steps:

  • 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.

OYSTER AND CLAM CHOWDER RECIPE - (4.1/5)



Oyster And Clam Chowder Recipe - (4.1/5) image

Provided by RosieHawthorne

Number Of Ingredients 17

Chowder:
1 TB Extra Light Bertolli Olive Oil
2 TB Land o' Lakes Unsalted butter
2 potatoes, diced
1 bay leaf
1 large onion, chopped
3 celery stalks, cliced
1/4 cup flour
1 51 oz. can clams with liquid
2-3 dozen shucked oysters
1 cup heavy cream
fresh grated nutmeg
fresh parsley and tarragon
freshly ground pepper
Hot Paprika Infused Oil:
4 TB hot paprika
1 cup vegetable oil

Steps:

  • For Chowder: Heat pan, add olive oil and butter and heat. Saute potatoes along with bay leaf in 1 TB Bertolli Extra Light Olive Oil and 1 TB Land O' Lakes butter for about 10 minutes. Add in another TB butter, melt and saute celery and onion and saute about 4 minutes over medium low heat. Stir in 1/4 cup flour and cook for 1 minute to get rid of the raw taste. Add in clams and their liquid, slowly, stirring to thicken the chowder. Add in 1 cup heavy cream. Add in oysters just to heat through. (I had steamed my oysters first before shucking, so I just needed to heat them through. If you use raw oysters, cook 2-3 minutes.) For Hot Paprika Infused Oil: Heat paprika in a sauce pan over low heat, until it starts to smoke. Do not let it burn. Pour in oil, heat. Remove from heat. When cooled, pour into a squirt bottle and store in fridge. When ready to use, nuke for about 20 seconds to liquify. Serve with a sprinkling of grated nutmeg, freshly ground pepper, chopped fresh parsley and tarragon, and a drizzling of hot paprika infused oil.

OYSTER HOUSE CLAM CHOWDER



Oyster House Clam Chowder image

Provided by Food Network

Time 1h5m

Yield 12 servings

Number Of Ingredients 13

2 pounds potatoes, diced
64 ounces clam juice
4 pounds freshly cooked or frozen clams, diced
4 ounces salt pork
2 small onions, diced
8 ounces butter
2 ounces flour
32 ounces half-and-half, scalded
Salt
Pepper
Hot pepper sauce
Worcestershire
Oyster or Pilot crackers, for garnish

Steps:

  • Bring potatoes and clam juice to a boil. Cook until potatoes are done. Add the clams, along with any surplus juice. Cook until tender, careful not to overcook and toughen the clams. Set aside.
  • Skin the salt pork, dice it, and saute in a pan. Cook until rendered. Add onions and saute until translucent. Add butter, melt, and cook slightly. Add flour. If mixture is too loose, add a little more flour. Cook until slightly colored.
  • Bring clams, juice and potatoes back to boil. Add cooked flour and salt pork mixture. Sauce will thicken, so stir often. Bring to a rolling boil. Add previously heated half-and-half to desired consistency. Season, to taste, with salt, pepper, hot pepper sauce, and Worcestershire sauce.
  • Serve with Oyster or Pilot crackers.

OYSTER-CORN CHOWDER



Oyster-Corn Chowder image

Clam chowder, New England's signature seafood dish, derives its name from chaudière, the French word for "cauldron." The saltiness of clams and salt pork varies; taste the soup before serving and season if needed.

Categories     seafood     classic     soup     oysters     Chowder     Oyster     new england     seafood soup

Time 1h10m

Yield 8 cups

Number Of Ingredients 10

3 slice bacon
1 medium onion
1 tbsp. all-purpose flour
1/4 tsp. ground black pepper
1 lb. all-purpose potatoes
2 c. half-and-half
3/4 tsp. salt or to taste
3 bottle clam broth
1 pt. shucked oysters
2 c. fresh corn kernels

Steps:

  • Drain oysters, reserving the liquid in a bowl. In clean saucepot, cook bacon over medium heat until lightly browned. With slotted spoon, remove bacon to paper towels. Add onion to drippings in pot; cook, stirring occasionally, until tender, about 5 minutes. Stir in flour and pepper until blended; cook 1 minute. Gradually stir in clam broth until smooth. Add potatoes; heat to boiling. Reduce heat; cover and simmer until potatoes are tender, about 15 minutes. Stir in half-and-half. Stir in oyster liquid and 2 cups fresh corn kernels.
  • Heat just to a simmer over medium heat. Stir in oysters and cook, stirring frequently, until oysters' edges curl and centers are firm, 3 to 4 minutes. Stir in bacon. Taste for seasoning; add salt as needed. Makes 8 cups. Nutritional information is based on one cup.

Nutrition Facts : Calories 284 calories

OYSTER AND CLAM CHOWDER



Oyster and Clam Chowder image

Make and share this Oyster and Clam Chowder recipe from Food.com.

Provided by ellie3763

Categories     Chowders

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1 medium onion, chopped
4 medium garlic cloves, chopped
3 medium stalk celery, diced into 1/4-inch pieces
2 cups chicken or 2 cups vegetable broth
1 cup tomato sauce
10 ounces of shucked fresh oysters, drained and rinsed (if you can get small ones it is best)
10 ounces of whole clams, drained and rinsed (if available, use fresh clams and steam open in soup)
1 tablespoon dried Italian herb seasoning
2 tablespoons chopped fresh parsley
salt and pepper

Steps:

  • Prepare onion, garlic, and celery. Heat 1 tablespoon broth in medium soup pot. Healthy Sauté onion, garlic, and celery in broth over medium heat for about 5 minutes stirring often.
  • Add rest of broth, tomato sauce, and Italian herbs. Simmer for another 25 minutes.
  • Drain and rinse both oysters and clams. If oysters are big, add to chowder about 2 minutes before canned clams. Heat for another 5 minutes. Season with salt and pepper to taste and sprinkle with chopped parsley.

Nutrition Facts : Calories 149.8, Fat 2.6, SaturatedFat 0.5, Cholesterol 59.3, Sodium 461.7, Carbohydrate 14.6, Fiber 1.9, Sugar 4.4, Protein 17.2

OYSTER CHOWDER



Oyster Chowder image

I grew up on Oyster "stew". I like to "create" new things and this is what I came up with. I fix this for myself only and so I made it how I like it, and this is the result. Hope you like it.

Provided by Jennifer Lewis

Categories     Chowders

Time 25m

Yield 3 serving(s)

Number Of Ingredients 11

1 (8 ounce) can oysters, reserve oyster juice
0.5 (11 ounce) can corn, reserve 1/4 cup corn juice
2 small potatoes, cut into small cubes
2 tablespoons margarine
1/4 cup chopped onion
1 tablespoon flour
salt and pepper
1 dash garlic
1 tablespoon parsley
1 cup milk
3 slices bacon

Steps:

  • In a medium sauce pan, cut up the bacon into small pieces with scissors, cook bacon and leave only one tablespoon of bacon grease and put in the 2 tbsp of margarine and cubed potatoes and 1/4 cup of onion.
  • Saute the potatoes and onion in the bacon and butter until becomes soft.
  • Add the flour and stir, coating the potatoes and onion.
  • Add the oyster and corn liquid and bring to a boil.
  • After about 5 minutes, add the corn and oysters, salt and pepper, garlic and milk.
  • Stirring constantly, lower the temperature and let simmer for another 5 minutes.
  • Make sure that the potatoes are cooked thoroughly and if done add your parsley.
  • VIOLA!

OYSTER CHOWDER



Oyster Chowder image

Categories     Soup/Stew     Dairy     Potato     Quick & Easy     Bacon     Oyster     Bon Appétit

Yield Serves 2, can be doubled

Number Of Ingredients 8

3 bacon slices, chopped
2 cups chopped leeks (white and pale green parts only)
2 tablespoons chopped fresh thyme
1 tablespoon all purpose flour
1 1/2cups bottled clam juice
1 1/2cups half and half
18-ounce jar oysters, drained,1/2-inch pieces
1 10-ounce russet potato, peeled, cut into 1/2-inch pieces

Steps:

  • Sauté bacon in heavy large saucepan over medium-high heat until crisp and brown, about 3 minutes. Transfer 1 tablespoon bacon to small bowl; reserve for garnish.
  • Add leeks and thyme to pan; sauté until leeks begin to soften, about 3 minutes. Whisk in flour. Gradually whisk in clam juice, half and half and reserved oyster juices. Add potato; bring to boil. Reduce heat; cover and simmer until potato is tender, about 10 minutes. Add oysters; simmer, uncovered, until oysters are heated through and just firm, about 3 minutes. Season with salt and pepper.
  • Ladle chowder into bowls. Sprinkle with reserved bacon and serve.

CLAM AND OYSTER CHOWDER



Clam and Oyster Chowder image

Categories     Soup/Stew     Milk/Cream     Potato     Lunch     Bacon     Clam     Oyster     Leek     White Wine     Winter     Simmer     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 main-course servings

Number Of Ingredients 18

3 medium leeks (white and pale green parts only), quartered lengthwise and cut crosswise into 1/3-inch-thick slices
1 cup water
40 small (2-inch) hard-shelled clams (4 pounds) such as littlenecks, scrubbed well
30 medium or large oysters, shucked and liquor reserved
3 bacon slices, cut crosswise into 1/2-inch-wide strips
2 tablespoons unsalted butter
1 large onion, chopped
5 celery ribs, cut into 1/3-inch dice
1 Turkish or 1/2 California bay leaf
2 pounds russet (baking) potatoes (4 medium)
1/2 cup dry white wine
2 1/2 cups bottled clam juice or water
1 cup heavy cream
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Old Bay seasoning
1/8 teaspoon cayenne, or to taste
1/2 cup chopped fresh parsley

Steps:

  • Wash leeks well in a bowl of cold water, then lift out and drain well.
  • Bring 1 cup fresh water to a boil in a 5-quart heavy pot, then add clams and cook over moderately high heat, covered, until clams are fully open, checking every minute after 5 minutes and transferring clams with a slotted spoon to a bowl as they fully open. (Discard any clams that have not opened after 8 minutes.) Pour cooking liquid through a fine-mesh sieve into another bowl.
  • Remove cooked clams from shells, discarding shells. Coarsely chop clams and transfer to a bowl, then coarsely chop raw oysters and transfer to another bowl. Pour reserved oyster liquor through sieve into bowl with clam cooking liquid.
  • Cook bacon in cleaned pot over moderate heat, stirring, until crisp, about 6 minutes, then transfer bacon with a slotted spoon to paper towels to drain. Add butter to pot and when foam subsides, cook onion, leeks, celery, and bay leaf, stirring occasionally, until vegetables are softened, 12 to 15 minutes.
  • While vegetables are cooking, peel potatoes and cut into 1/2-inch cubes. Add wine to softened vegetables and boil until reduced by half, 1 to 2 minutes. Add potatoes, clam cooking liquid, and bottled clam juice. (If potatoes aren't fully covered with liquid, add more clam juice or water.) Simmer, covered, until potatoes are tender, 20 to 25 minutes.
  • Purée 2 cups soup in a blender until very smooth (use caution when blending hot liquids) and return to pot. Add cream, salt, pepper, Old Bay, and cayenne and cook at a bare simmer, stirring, until soup is heated through (do not let boil). Add clams and oysters and cook, stirring, just until oyster pieces begin to curl, 1 to 2 minutes. Remove from heat and discard bay leaf, then stir in parsley. Serve topped with crumbled bacon.

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