Aboutoyster and clam chowder
I’ve been on vacation for a full week now and have cooked almost nothing. I made some butterscotch bars for our family reunion last Sunday, along with some peanut butter ice cream, but aside from that I’ve managed to stay out of the kitchen. While staying in Olympia, my mom came home with a bag full of fresh oysters, mussels and clams the other day, so we decided to make a chowder. The oysters were covered in barnacles and I struggled with cleaning and opening a dozen of then for over an hour, but in the end, it was worth it. Nothing really compares with homemade chowder made with freshly shucked shellfish.
Oyster and Clam Chowder (serves 4-6)
12 medium oysters, cleaned
2 pounds littleneck clams, soaked in water for 30 minutes and scrubbed
2 Tablespoons olive oil
2 cloves garlic, sliced
2 Tablespoons fresh oregano, chopped
3 Tablespoons dry sherry
1/2 pound thick sliced bacon, diced
2 stalks celery, diced
1 onion, diced
2 medium potatoes, peeled and diced
3 Tablespoons flour
3 cups milk
2 cups chicken stock or water
Salt and Pepper to taste
Open the oysters and remove from the shells, reserving the juice. Cut them into bite size pieces and set aside.
Heat the oil in a large pot. Add the garlic, cook for a few seconds, then add the clams and oregano, followed by the sherry. Cover and cook over medium-high heat until all the clams have opened. Cool for a few minutes, then remove the clams from their shells, reserving the cooking liquid. Chop the clams roughly and set aside.
Heat another large pot over medium-high heat and add the diced bacon. Reduce the heat to medium and cook until crispy, about 6-8 minutes. Remove the bacon and set aside. Add the celery and onion to the same pot and cook for 3 minutes. Add the potatoes and cook for 2 more minutes. Add the flour and cook for one minutes, stirring constantly. Add the milk, stock or water, and the reserved oyster and clam liquids. Bring to a simmer and cook only until the potatoes are cooked. Add the chopped oysters and clams, cook for just one minute, and season with salt and pepper to taste.
