Back to Recipe List

Oyster Chowder

24 ounces extra small oysters
2 cans whole new potatoes
2 bunches green onion, diced
1 leek, diced
1 tbs minced garlic
4 strips of bacon, cooked & diced
1 pint heavy cream
1/2 stick sweet cream butter
Salt & Pepper to taste

Drain oyster juice, potatoe juice and cream into pan, heat slowly to very low simmer.

Halve or quarter (depending on size) each potato.

Melt butter in pan over medium heat, add garlic, onions, leeks & potatoes. Sauté until cooked but still firm.

Add contents of pan, oysters, and bacon to simmering pot.

Simmer 10 minutes, serve with warmed Italian bread.

Source: Perry P. Perkins

Back to Recipe List