Easiest Way to Make Speedy Oyster Clam Chowder

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, oyster clam chowder. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Oyster Clam Chowder is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Oyster Clam Chowder is something which I’ve loved my whole life. They’re nice and they look wonderful.

Drain and rinse both oysters and clams. Season with salt and pepper to taste and sprinkle with chopped parsley. Coarsely chop clams and transfer to a bowl, then coarsely chop raw oysters and transfer to another bowl. Pour reserved oyster liquor through sieve into bowl with clam cooking liquid.

To begin with this particular recipe, we have to first prepare a few components. You can cook oyster clam chowder using 13 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Oyster Clam Chowder:

1. Get 150 grams Pre-shucked oysters for cooking
2. Get 500 ml Milk
3. Prepare 200 ml Water (or white wine)
4. Make ready 1/2 Onion
5. Make ready 1 medium Potatoes
6. Make ready 5 cm Carrot
7. Take 2 slice Bacon
8. Get 1 Bay leaf
9. Prepare 1 tbsp Butter (optional)
10. Make ready 1 tbsp Olive oil
11. Prepare 1 Consommé bouillon cube
12. Take 1 to garnish Black pepper・powdered parsley (if available)
13. Make ready 2 tbsp Flour

Bring potatoes and clam juice to a boil; cook until potatoes are done. Add clams (along with any surplus juice from same); cook until done. Melt butter in a large pan over medium heat. The two best clam chowders in Boston are from here and Legal Seafood.

Instructions to make Oyster Clam Chowder:

1. Dice the onion, carrot, potato, and bacon. Thoroughly rinse the oysters in salt water, and drain into a sieve.
2. Sauté the vegetables and the bacon with butter and olive oil. Turn the heat off, and add the flour. Stir until there are no white parts in the mixture.
3. Add the milk, water, bay leaf, and the bouillon cube. Cook over medium heat and stir continuously with a spatula until it comes to a boil.
4. When the soup comes to a boil, turn the heat to low and continue to stir until thick. When the vegetables soften, add the oysters and bring it to a simmer.
5. Taste after adding the oysters and season with salt if it tastes too bland. Dish it up, and scatter some black pepper and powdered parsley to finish.

Melt butter in a large pan over medium heat. The two best clam chowders in Boston are from here and Legal Seafood. This recipe is a chunky chowder, while Legal Seafood's is creamier. How do you thicken clam chowder? This clam chowder is thickened with a slurry, a mixture of fat-free half-and-half and flour.

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