Gulf Coast Oyster Chowder Recipes

BEST OYSTER CHOWDER EVER

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.

OYSTER CHOWDER

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!

NEWPORT CLAM CHOWDER

Steps:

• Melt butter in a large kettle or stock pot over medium heat. Add onions and saute until clear. Stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes. Set aside to cool.
• In a separate pot, bring clams and clam juice to a boil. Reduce heat and simmer for 15 minutes.
• In a small saucepan, cover peeled potatoes with water. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain and set aside.
• Slowly pour hot clam stock into butter/flour mixture while stirring constantly. Continue stirring and slowly bring to a boil. Reduce heat and add cooked potatoes. Mix in half and half, salt and pepper and chopped dill. Heat through but do not boil.

MARKET STREET CLAM CHOWDER

Steps:

• Combine melted butter and flour in oven-proof container and bake at 325 for 30 minutes In large saucepan, combine remaining ingredients except half-and-half.
• Simmer until potatoes are thoroughly cooked.
• Stir butter-flour mixture into chowder and stir until thick.
• Mixture will be slightly less thick than cookie dough.
• Remove chowder from heat.
• Stir in half-and-half until blended.
• Heat to serving temperature, stirring occasionally.
• Serve immediately.