Clam Chowder with Smoked Oysters

This is clam chowder taken to the next level, with a secret ingredient – smoked oysters. The smoked oysters add an unexpected depth of flavor. And, blending a little with your immersion blender helps to meld flavors. Serves 4. Enjoy!

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Ingredients

Oil (From Smoked Oysters' tin)

1 tbsp

Red Onion (Minced)

½ whole

Flour

2 tbsp

Seafood Broth (or Chicken Broth)

1 ½ c

Clam Juice

1 ½ c

White Wine

1 c

Yukon Gold Potatoes (Chopped)

Bay Leaves

Thyme (Chopped)

Clams (6 ounce)

Heavy Cream

Smoked Oysters

Salt

Ground Black Pepper

To taste

Fresh Parsley (Chopped)

¼ to ½ c

Instructions

Heat oil in Dutch oven over medium-low heat. Soften onion about 5 minutes. Add flour, stir about one minute. Gradually whisk in broth, clam juice, and wine. Add potatoes, bay leaf, thyme, salt and pepper. Cover for a few minutes to bring to simmer. Uncover and continue to simmer about 15 to 20 minutes until potatoes are tender. Mash or use immersion blender to mix to a chunky textured sauce.
Add clams, cream, & oysters, and salt and pepper as needed. Bring to simmer, but be careful not to boil, until heated through. Remove bay leaves. Garnish with parsley and serve.

Please reach out to Dana directly if you have any questions.
Email: dana@stagedoorkitchen.com