Oyster Chowder

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Preparation

In a large saucepan on medium-high heat, boil potatoes in salted water until fork-tender, about five minutes. Drain well, then set aside.

In another large saucepan on low heat, melt 2 tbsp (30 ml) of the butter. Add the chopped celery and shallots, and sauté, without browning, until soft and shallots are translucent, about 10 minutes.

Place the 12 large oysters on top of the celery mixture. Increase the heat to medium, cover, and cook (don’t stir) for five minutes, or until the edges of the oysters ruffle like a tuxedo shirt. Using a slotted spoon, transfer the oysters to a bowl and set aside. Reduce the heat to medium-low.

Add the milk to the celery mixture and heat through, being careful not to boil. Return the cooked oysters to the saucepan and add 1 cup (250 ml) of the cooked potatoes. Using an immersion blender, puree the soup until smooth.

Line a plate with a paper bag or paper towel. Heat a heavy frying pan on medium heat. Add the bacon and fry until crisp, about five minutes. Using tongs, transfer the bacon to the plate to drain; reserve the pan. Fry your panko-crusted oyster in the bacon grease.

Melt the 1 tsp (5 ml) of butter in a large saucepan on medium-low heat. Add the 24 small oysters, cover, and cook until the oysters ruffle and are just cooked through (2-3 minutes). Pour in the soup and the remaining potatoes and heat through, being careful not to boil the chowder.

To serve, divide the chowder among six warmed bowls, ensuring that the oysters are evenly distributed. Sprinkle each serving with bacon and garnish with two panko-crusted oysters, and a wee dollop of unsalted butter.

Source: Shucker Paddy