- ¼ pound bacon cut into ¼-inch strips
- 1 cup onion chopped
- 1 cup celery hearts chopped
- 3 white potatoes peeled and cut into ½-inch cubes, about 4 cups
- 15 oysters large, and their liquor
- cayenne pepper
- 1 cup milk
- 1 tablespoon Italian parsley chopped
- Spread bacon in a soup pan and place over medium heat.
- Cook until browned and its fat has rendered. Drain. Discard all but 1 tablespoon of fat and put pan back on the heat.
- Scrape the onion and celery into the pan and saute until softened.
- Drop in the potatoes. Add enough water to cover, about 3 cups. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 15 minutes.
- Take the pan off the heat and, using a masher, lightly crush the potatoes to thicken the chowder.
- Add the oysters and oyster liquor and season to taste with salt and cayenne pepper. Simmer until the oysters curl, about 5 minutes.
- Pour in the milk (use 2/3 cup if you prefer it less rich), bring to a boil, then shut off the heat.
- Crumble in the bacon and stir in the parsley.
This oyster chowder was one of Amanda Hesser’s grandmother’s standbys, a recipe untouched over generations and passed along to The New York Times in 2005. If you have oysters, the rest is fairly straight-forward: bacon adds smokiness, while milk and potatoes lend creaminess. And, as if that weren’t appealing enough,the whole thing is ready in 30 minutes or less.
Photo Credit: Chris Callis for The New York Times Food Stylist: Brian Preston-Campbell
Calories: 292kcal | Carbohydrates: 30g | Protein: 15g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 547mg | Potassium: 884mg | Fiber: 4g | Sugar: 6g | Vitamin A: 296IU | Vitamin C: 30mg | Calcium: 110mg | Iron: 2mg
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