Shelly's Recipe

OYSTER CHOWDER

Category: Chowders

2 medium onions and medium potatoes, chopped
3 tbsp butter
2 cups milk, heavy cream and bottled clam juice
1 sprig celery leaves, minced
1 small bay leaf
1 tsp salt
1/4 tsp pepper
1/8 tsp dried thyme and grated nutmeg
2 pints shucked oysters and juice
1 tbsp cream sherry (optional)

In a large saucepan over medium heat, saute the onions and potatoes in the butter for 10 minutes. Add milk, cream, clam juice, herbs, bay leaf and spices. Bring to scalding, lower heat, and simmer 20 minutes. Remove the Bay Leaf.

Puree in a blender or food processor, 2 cups at a time, or press through a sieve. Turn oysters and their liquor into a small saucepan. Cook, uncovered, over medium heat, shaking the pan constantly, until all the oysters are curled at the edges, about 4 minutes. Pour the oysters into the puree and turn off heat. Stir in the sherry.