Shelly's Recipe

OYSTER CHOWDER WITH HERBS

Category: Chowders

Broth
6 cups milk
1 cup whipping cream
1 peeled onion, stuck with 4 cloves
3 bay leaves
1 tsp mace
1/2 tsp ground black pepper
2 tsp dry mustard
1 tsp ground coriander, fennel seeds and celery seeds

Chowder
1 celery root, pared and diced
4 carrots, peeled and diced
2 leeks, cut into 1/2 inch squares and washed
1 white onion, peeled and diced
4 tbsp butter
1/4 cup flour
3 dozen shucked small oysters plus oyster liquor
2 tbsp chopped fresh marjoram
1/4 cup chopped fresh Italian (flat-leaf) parsley
Kosher salt to taste

To make broth: In a large saucepan, scald milk and cream with onion, bay, mace, pepper, mustard, coriander, fennel seeds and celery seeds. Let steep for 30 minutes and strain through a sieve, discarding solids.

To make chowder: In a large soup pot, cook celery root, carrots, leeks and onion in butter till softened. Stir in flour, and cook 2 to 3 minutes to get rid of raw flour taste. Add shucked oysters, oyster liquor, marjoram, parsley, salt and hot broth; bring just to a boil, or until the edges of the oysters curl. Serve immediately.

Note: Serve this chowder with tiny croutons made from firm, white sandwich bread cut into cubes, tossed with melted butter, and oven toasted till golden.