Oyster Chowder
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A home-kitchen version of oyster chowder, written step by step so it's easy to follow built around good rice and pantry staples.
Ingredients
- 1 qt. oysters
- 1 c. diced celery
- 1 c. cold boiled rice
- 1 c. milk
- salt and pepper
- 2 c. boiling water
- 2 egg yolks, well beaten
- 1 tsp. Old Bay or seafood seasoning
Method
Drain oysters, reserving liquor and chop.
Arrange alternate layers of celery, rice and oysters in a kettle; season with salt, pepper and Old Bay.
Add water and oyster liquid; simmer 1/2 hour. Mix egg yolks and milk and add to chowder.
Heat below boiling point for only a few minutes and serve piping hot.
If allowed to cook too long after adding the eggs, it will curdle.
Serves 6.
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