Oyster Chowder
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2, can be doubled
- 1 tablespoon all purpose flour
- 2 tablespoons chopped fresh thyme
- Carbohydrate 58 g(19%)
- Cholesterol 223 mg(74%)
- Fat 45 g(68%)
- Fiber 4 g(17%)
- Protein 51 g(102%)
- Saturated Fat 20 g(101%)
- Sodium 1787 mg(74%)
- Calories 830
Preparation Sauté 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; sauté until leeks begin to soften, about 3 minutes. Whisk in flour. Gradually whisk in clam juice, half and half and reserved oyster juices. Add potato; bring to boil. Reduce heat; cover and simmer until potato is tender, about 10 minutes. Add oysters; simmer, uncovered, until oysters are heated through and just firm, about 3 minutes. Season with salt and pepper. Ladle chowder into bowls. Sprinkle with reserved bacon and serve.
Preparation Sauté 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; sauté until leeks begin to soften, about 3 minutes. Whisk in flour. Gradually whisk in clam juice, half and half and reserved oyster juices. Add potato; bring to boil. Reduce heat; cover and simmer until potato is tender, about 10 minutes. Add oysters; simmer, uncovered, until oysters are heated through and just firm, about 3 minutes. Season with salt and pepper. Ladle chowder into bowls. Sprinkle with reserved bacon and serve.
