Clam Chowder

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Ingredients for Clam Chowder

How be made Clam Chowder;

  • If using fresh oysters

    A. Place the oysters in a large pot with about 1 inch of water. Cover and bring to a boil. B. Steam the oysters for approximately 5-10 minutes or until they open. Discard any oysters that do not open. C. Shuck and chop the oysters. Reserve a few whole oysters in their shells for garnish.

  • Step 1

    In a large soup pot, cook 4 slices of diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside. Leave about 2 tablespoons of bacon fat in the pot.

  • Step 2

    Add 1 large diced onion and 2 celery stalks to the pot with the bacon fat. Sauté for about 5 minutes or until they become soft and translucent.

  • Step 3

    Add 2 large diced potatoes, 1 teaspoon of thyme, and 2 bay leaves. Stir and cook for a few minutes, occasionally stirring.

  • Step 4

    Sprinkle 2 tablespoons of flour over the vegetables and stir to coat everything evenly. Cook for an additional 2 minutes to eliminate the raw flour taste.

  • Step 5

    Slowly add 2 cups of chicken or vegetable broth to the pot while stirring to prevent lumps.

  • Step 6

    Add 2 dozen chopped oysters (or canned oysters, including the juice) to the pot. Cook for about 10-15 minutes or until the potatoes are tender.

  • Step 7

    Stir in 2 cups of heavy cream and bring the soup to a gentle simmer. Season with 1 teaspoon of salt and 1 teaspoon of black pepper.

  • Step 8

    In a separate small saucepan, melt 2 tablespoons of butter over low heat. Add the reserved bacon pieces to the butter and stir to combine.

  • Step 9

    Once the soup is ready, remove it from the heat and serve.

  • Step 10

    Optionally, garnish the soup with the buttery bacon pieces, chopped fresh parsley, and the reserved whole oysters in their shells. Serve the oyster bisque hot.

  • Step 11

    Oyster crackers or a slice of crusty bread pair well with the soup. Enjoy your meal!

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