Thaw
oysters,\tif
frozen.
Drain,
reserving\tliquid. Remove any shell particles.
Saute
onion and celery in margarine until tender.
Add
oyster
liquid,
half and half, potatoes, corn, salt and
pepper.
Heat,
stirring
occasionally. Add oysters and heat for
3 to 5 minutes longer or until edges of oysters begin to curl.
Do
not let chowder boil.
Garnish with chopped parsley. Makes 6 servings.
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
You can keep ingredients on hand to make this chowder on short notice.
nd onion.
Add the oyster and corn liquid and bring
Saute onion in butter.
Add potatoes. Cover with water, salt to taste and boil until potatoes are tender.
Add tuna, cook until hot.
Add milk and butter.
Cook until butter melts.
Serve with saltines or oyster crackers.
This recipe is quick and easy.
d drain, reserving as much oyster liquor as possible. Also strain
he very end of the recipe or they will get chewy
salt and pepper.
As chowder is cooking, make rivels. Beat
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.
nd pepper. Add the reserved oyster juices and bring the mixture
ot.
Add oysters and oyster liquor, and simmer 3 minutes
Cook potatoes, celery and onion in water just to cover until tender (about 10 minutes).
Add milk, reserving 1/2 cup.
Shake flour and 1/2 cup milk in covered jar to blend.
Very gradually add this to the vegetables in the milk.
Stir well to thicken slightly. Add shrimp.
Cook over low heat until very warm, but do not boil. Add butter; sprinkle with bacon pieces.
Serve with saltines or oyster crackers.
b>chowder with the sherry and serve with the bacon, chives and oyster
ream.
Heat chowder to desired temperature.
Serve with oyster crackers.
Make stock.
Keep liquid and discard meat and onion.
Heat liquid and add potatoes.
Cook gently until tender.
Add onions and simmer 5 minutes.
Add fish/seafood gently simmer 10 minutes or until cooked through.
Add evaporated milk and butter.
S& P to taste.
Serve w/ common crackers or oyster crackers.
*If you have access to a fish rack and bones, make fish stock in place of chicken.
add celery and a carrot to this stick along w/ the onion.
acon, onion, potatoes, potato water, oyster liquor and chopped oysters.
ight cream.
Heat the chowder until it is the temperature
he broiler and nap each oyster with about 1 tablespoon hollandaise
n one cup of oyster broth or oyster liquid from prepackaged oysters
Heat oysters in their own liquor below the bloiling point until edges curl.
Drain, saving the liquor.
Melt 1 tablespoon butter, blend in flour; add milk gradually, stirring constantly to the boiling point.
Add cream, shallots, parsley, salt and pepper.
Heat mushrooms in the remaining butter until hot, but do not brown.
Add mushrooms, oysters, and oyster liquor to cream sauce.
Serve hot.