Oyster Chowder Recipe
Oyester Chowder has a great taste. Oyester Chowder is easy to prepare dish. Oyester Chowder must be tried by Oyester lovers.
Ingredients
| 36 oysters, in their juice | ||
| Milk | 3 Cup (16 tbs) | |
| Light cream | 1 Cup (16 tbs) | |
| 1 medium size onion, chopped | ||
| Celery stalks | 2 , minced | |
| Parsley stalks | 2 , chopped | |
| Pepper white | 1 To taste | |
| Butter | 1/4 Cup (16 tbs) | |
| Celery salt | 1 To taste | |
| Paprika | ||
Directions
With a fine sieve or cheesecloth, strain oysters, reserving juice and oysters separately.
In a saucepan, blend milk and cream.
Add onion, celery, parsley and pepper.
Simmer a few minutes without boiling.
Pass milk and cream through a sieve.
Return to saucepan.
Add oyster juice.
Set aside.
In a large skillet, over moderate heat, melt butter.
Add oysters.
Cook 1 minute until oysters swell.
Add oysters to creamy mixture.
Heat through until oyster sides ripple.
Ladle into warm soup bowls.
Sprinkle with celery salt and paprika.
In a saucepan, blend milk and cream.
Add onion, celery, parsley and pepper.
Simmer a few minutes without boiling.
Pass milk and cream through a sieve.
Return to saucepan.
Add oyster juice.
Set aside.
In a large skillet, over moderate heat, melt butter.
Add oysters.
Cook 1 minute until oysters swell.
Add oysters to creamy mixture.
Heat through until oyster sides ripple.
Ladle into warm soup bowls.
Sprinkle with celery salt and paprika.
Chef
