From karl-m@home.com Mon Mar 8 15:37:40 1999 Date: 5 Mar 1999 11:55:09 -0700 From: "Karl E. Moser (KE3NF)" Newsgroups: rec.food.recipes Subject: Oyster Chowder Followup-To: rec.food.cooking OYSTER CHOWDER 1 stick sweet cream butter 3 bacon slices, chopped 6 ounces of oysters pureed in a blender 2 cups chopped leeks (white and pale green parts only) 2 tablespoons chopped fresh thyme 1 tablespoon all purpose flour 1 1/2 cups oyster liquor 1 1/2 cups light cream 2 quarts oysters, drained, juices reserved, oysters cut into 1/2-inch pieces 1 10-ounce russet potato, peeled, cut into 1/2-inch pieces Saute bacon in heavy large saucepan over medium-high heat until crisp and brown, about 3 minutes. Transfer 1 tablespoon bacon to small bowl; reserve for garnish. Add leeks and thyme to pan; saute until leeks begin to soften, about 3 minutes. Whisk in flour. Gradually whisk in, cream and reserved oyster juices. Add potato; bring to boil. Reduce heat; cover and simmer until potato is tender, about 10 minutes. Add oysters;and oyster puree',and butter, and simmer, uncovered, until oysters are heated through and just firm, about 3 minutes. Season with salt and pepper to taste. Ladle chowder into bowls. Sprinkle with reserved bacon, some oyster crackers, and serve. -- Bon Appetit.. Karl(KE3NF) Karls Eatery [ICQ # 16639454] http://24.3.49.34 or http2//Karls_Eatery.com Http://www.fortunecity.com/littleitaly/machievelli/97 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.