new year’s oyster chowdernew year’s oyster chowdernew year’s oyster chowdernew year’s oyster chowdernew year’s oyster chowdernew year’s oyster chowdernew year’s oyster chowdernew year’s oyster chowder

I PREFER OYSTERS FRESH & RAW (with no added vinegar, nor lemon, nor shallots, nor anything) but always accompanied with BREAD & VERY SALTY BUTTER and a COLD POTATO SALAD and a second green and leafy SPINACH & ARUGULA SALAD too …

But I obviously couldn’t present this to you as a recipe ! So this oyster chowder recipe combines all the things I love to eat cold, but in a hot & creamy & thick soup. My potato salad usually includes celery, leek, fennel, dill, parsley, olive oil and lemon juice (and mayonnaise), which I refrigerate and the green salad is relatively simple (so no explanation required). Put this all together and you get my version of an oyster chowder. I strongly suggest that you do not get the most expensive oysters for this recipe. Keep the largest and prettiest ones for eating raw. Just get the least expensive ones, either the smallest ones or especially the ones I look for at the outdoor market that are the cheapest per kilogram (they’re not sold by the dozen) because they are often too weirdly shaped and do not fit in any size category … or another good idea is to use your leftover already opened oysters in this dish ! … Like I said, eating raw & fresh oysters is NUMBER 1, but this oyster chowder is a good NUMBER 2 !

*thank-you to Tsé & Tsé Associées for the pretty gold & white porcelain bowls (see link here)

new year’s oyster chowder

29.12.2015

4 large bowls

ingredients

  • 1,5 kg oysters (24 medium-sized or 36 small oysters)

(155 grams oyster meat + 445 ml oyster liquor + 900 grams shells = 1,5 kg)

  • 300 grams potatoes (2 cups diced)
  • 100 grams fennel bulb (1 cup sliced)
  • 100 grams green onions (1 cup sliced)
  • 75 grams leek (1 cup sliced)
  • 60 grams celery (1 cup sliced)
  • 75 grams spinach and/or arugula (2 cups)
  • 480 ml water (2 cups)
  • 240 ml milk (1 cup)
  • 45 grams butter (3 tbsp)
  • 40 grams olive or vegetable oil (3 tbsp)
  • 1-2 bay leaves
  • 1-2 tbsp chopped dill (+ more for garnish)
  • 1-2 tbsp chopped parsley
  • 4 tbsp lemon juice (1-2 lemons)
  • 4 tbsp sour cream or crème fraîche (for garnish)
  • ½ tsp lemon zest (+ more for garnish)
  • 1 tsp sea salt (+ more to your taste)
  • ¼ tsp black ground pepper

instructions

  • rinse the oysters in their shells, then shuck over a large bowl to collect all the oyster liquor and oyster meat, then separate oyster meat from liquor and strain liquor with a sieve and set 2 bowls aside in a cool place
  • melt butter with oil in a large pot and add all sliced and diced vegetables (except for the potatoes and spinach and/or roquette) and cook for 5 minutes at medium-high heat until softened (stir a few times), then add diced potatoes and bay leaves and cook for 5 more minutes
  • add oyster liquor, water, milk, salt & pepper and bring to a boil then reduce heat and let simmer at lower heat for 15-20 minutes
  • add oyster meat, spinach (and/or arugula leaves), lemon juice, lemon zest, chopped dill and parsley and stir and simmer for another 5-7 minutes then remove from heat (and adjust salt to your taste)
  • serve bowls of oyster chowder with a dollop of sour cream or crème fraîche, more lemon zest and fresh dill and toasted and buttered bread (sweet or salted butter).

recette suivante

winter holidays ham hock

winter holidays ham hock

“THE SO TENDER & FRAGRANT MEAT JUST SLIPS OFF THE BONE, THE VEGETABLES ARE WELL COOKED YET FIRM … WHAT ELSE ?!” This is what I made for our Christmas day lunch....

recipes in your email !

don't miss out on new recipes, sign up !

 

languages / langues

english français
 

follow me on