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Oyster Chowder


Ingredients:

2 medium onions, chopped
2 medium potatoes, chopped
3 tbsp. butter
2 cups milk
1 pint heavy cream
2 cups bottled clam juice
1 sprig celery leaves, minced
1/2 small bay leaf, crumpled
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. dried thyme
1/8 tsp. grated nutmeg
2 pints shucked oysters and liquor
1 tbsp. cream sherry (optional)

Preparation:

1) In a large saucepan over medium heat, sauté the onions and potatoes in the butter for 10 minutes. Add milk, cream, clam juice, herbs, and spices. Bring to scalding, lower heat, and simmer 20 minutes. Puree in a blender or food processor, 2 cups at a time, or press through a sieve.

2) Turn oysters and their liquor into a small saucepan. Cook, uncovered, over medium heat, shaking the pan constantly, until all the oysters are curled at the edges, about 4 minutes. Pour the oysters into the puree and turn off heat. Stir in the sherry if you like. Note: Complete through step one, then finish just before serving.





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