Oyster Chowder
As a kid my dad and I would harvest oysters while on vacation in the San Juan Islands. We’d bring a jar of cocktail sauce with us and slurp them off the half shell right there on the beach so I was pretty excited when I recently acquired a lot of freshly shucked oysters while visiting some friends in Longbeach.
Although I enjoy oysters raw, there were far too many so the need for additional preparations prevailed. The following Oyster Chowder recipe was contributed by Chef Taylor Park of the Loft Restaurant in Edmonds. His suggested variations for this classic soup are absolutely delicious.
Oyster Chowder
Ingredients
8 ounces butter (unsalted)
1 cup diced bacon
1/4 cup garlic, minced
1/2 cup diced yellow onion
1/2 cup shallots, diced
1/2 cup green onion, whites only (save greens for garnish)
1-1/2 cups all-purpose flour
1/2 cup dry vermouth
3 cups chicken broth
4 cups heavy cream
2 cups diced Yukon gold potatoes
1 pint fresh oysters, shucked
salt and white pepper to taste
Additional Possibilities
2 tablespoons ginger, freshly grated
1 teaspoon fresh cilantro,finely chopped
1/2 cup fresh-squeezed lime juice
1 cup cherry tomatoes, cut in half
8 ounces coconut milk
Preparation
In a large sauce pan (preferably one gallon), melt the butter. Once the butter is hot, add the bacon and cook until slightly crisp. Add in the onions, garlic and potatoes, and cook until onions are translucent. Once translucent, quickly stir in flour until thick and flour begins to stick and turn brown on the bottom of the pan. Once this happens, de-glaze the pan by adding in the dry vermouth and whisking quickly, making sure to prevent lumps. Once the wine has reduced by half, add in the cream, chicken stock,and any leftover oyster liquor. On low heat, bring the soup to a boil and let simmer for 5 to 10 minutes or until potatoes are fully cooked. If you like the idea of a more Asian style chowder you can add the ginger in with the garlic, the coconut milk in with the heavy cream and the lime juice in at the end with the salt and pepper. In a bowl, line the bottom with four or five fresh oysters and ladle the hot soup over them. This will prevent overcooking and chewiness. Again, if you like the alternative ingredients, you can add them in with oyster in the bottom of the bowl and pour the hot soup over them. Garnish with diced green onions. Serves 8.
