 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Accompany the chowder with saltines or Crown Pilot crackers. A side of steamed broccoli with lemon dressing is also nice, as are individual pecan pies á la mode for dessert. Ingredients:
3 bacon slices, chopped |
2 cups chopped leeks (white and pale green parts only) |
2 tablespoons chopped fresh thyme |
1 tablespoon all purpose flour |
1 1/2cups bottled clam juice |
1 1/2cups half and half |
18-ounce jar oysters, drained,1/2-inch pieces |
1 10-ounce russet potato, peeled, cut into 1/2-inch pieces |
Directions:
1. Sauté bacon in heavy large saucepan over medium-high heat until crisp and brown, about 3 minutes. Transfer 1 tablespoon bacon to small bowl; reserve for garnish.
2. Add leeks and thyme to pan; sauté until leeks begin to soften, about 3 minutes. Whisk in flour. Gradually whisk in clam juice, half and half and reserved oyster juices. Add potato; bring to boil. Reduce heat; cover and simmer until potato is tender, about 10 minutes. Add oysters; simmer, uncovered, until oysters are heated through and just firm, about 3 minutes. Season with salt and pepper.
3. Ladle chowder into bowls. Sprinkle with reserved bacon and serve.
|
|