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Oyster Chowder

Shelly's
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I love making soups and stews because once you know the technique, it gives you the liberty to build your own flavors!

Category: Chowders
Yield/Servings: 6 to 8 servings
    Prep Time:   45    Cook Time:   25    Total Time:   70

2 tablespoons unsalted butter
2 ribs celery, cut in small dice
2 medium leeks, white and green parts, cut in small dice
1/2 cup dry white wine
2 russet potatoes, peeled and cut into 1/4-inch dice, reserved in cold water
1/2 cup bottled clam juice or water
40 fresh oysters, shucked and liquor reserved, or 1 pint store-bought oysters in liquor
1 3/4 cups half-and-half, at room temperature
1/2 teaspoon seafood seasoning, such as Old Bay
Kosher salt and freshly cracked black pepper
1/4 cup chopped fresh parsley, for garnish
Oyster crackers, for serving

Heat a Dutch oven over medium heat. Add the butter, followed by the celery and leeks. Continue cooking, stirring occasionally, until the vegetables have softened but are not browning, 3 to 5 minutes. Add the wine to the vegetables and let reduce by...
see full recipe at:
cookingchanneltv.com

Recipe Source: cookingchanneltv.com

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