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Author Notes: My mother in law is born and raised on the Texas coast, and LOVES gulf oysters. She loves my chowder too ... I had been planning to make it this weekend anyhow and as it turns out, it's oyster week on Food52! Kismet! A note on the oyster liquor - it's the juice that the already shucked oysters are in at the seafood counter. Talk your seafood guy out of a pint of it, and don't let him charge you! —aargersi
- 2 strips thick cut bacon (I used applewood smoked)
- 1/2 large sweet onion - diced
- 1 stalk celery - diced
- 1 large clove garlic - minced
- 2 tablespoons butter
- 4 medium red potatoes - cubed
- 1 pint oyster liquor
- 1 cup chicken broth
- 1 pint heavy cream
- 1 quart shucked oysters
- 2 tablespoons chopped fresh dill
- 2 teaspoons chopped fresh marjoram
- fresh ground pepper
- Cut the bacon into pieces and saute in a large heavy pot until they begin to get brown and crispy.
- Add the butter and onion and cook another 2-3 minutes until they start to go clear - you don't want them to brown really. Then add the celery and garlic and cook for a couple more minutes.
- Add the oyster liquor, the chicken broth and the cream, then add the potatoes and a couple of grinds of garlic. Simmer until the potatoes are tender.
- Once the potatoes are tender, stir in the oysters and the herbs. You may need to turn the heat up a bit, you want it just simmering until the oysters are cooked, not too long maybe 6-7 minutes after it gets back to a simmer. Taste it and maybe add a couple more grinds of pepper.
- Serve to your mother in law (or guests) right away!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Shellfish
- This recipe was entered in the contest for Your Best Way to Prepare Oysters