Gulf Coast Oyster Chowder Recipe

Name: Gulf Coast Oyster Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices thick-cut bacon, cut into lardons (see page 179); 1 ounce fatback; or 2 tablespoons canola oil; 2 leeks, white and pale green parts, well washed (see page 232), halved horizontally, and thinly sliced into half-moons; 2 tablespoons all-purpose flour; 4 cups bottled clam juice; 1 1/2 cups milk; 1 1/2 cups heavy cream; 2 (8-ounce) containers of oysters, drained, juices reserved; 2 large russet potatoes, peeled and cut into 1/2-inch pieces; 1 sprig of thyme; 1 bay leaf, preferably fresh; 2 tablespoons dry sherry; Coarse salt and freshly ground black pepper

Servings: persons

6 slices thick-cut bacon, cut into lardons (see page 179); 1 ounce fatback; or 2 tablespoons canola oil
2 leeks, white and pale green parts, well washed (see page 232), halved horizontally, and thinly sliced into half-moons
2 tablespoons all-purpose flour
4 cups bottled clam juice
1 1/2 cups milk
1 1/2 cups heavy cream
2 (8-ounce) containers of oysters, drained, juices reserved
2 large russet potatoes, peeled and cut into 1/2-inch pieces
1 sprig of thyme
1 bay leaf, preferably fresh
2 tablespoons dry sherry
Coarse salt and freshly ground black pepper

1
In a saucepan, cook the bacon over medium heat until crisp, about 5 minutes.
2
Add the leeks and saute, stirring often, until they begin to soften, 3 to 5 minutes.
3
Sprinkle over the flour and stir to combine.
4
Whisk in the clam juice, milk, cream, and reserved oyster juice.
5
Add the potatoes and bring to a boil over high heat.
6
Decrease the heat to low.
7
Add the thyme and bay leaf, cover, and simmer until the potatoes are tender, about 10 minutes.
8
Add the oysters and simmer, uncovered, until they are heated through and their edges begin to curl, about 3 minutes.
9
Remove the thyme and bay leaf and discard.
10
Add the sherry and stir to combine.
11
Taste and adjust for seasoning with salt and pepper.
12
Serve immediately.
13
Sometimes containers of oysters contain bits of shell or grit.
14
To clean the oysters, strain them in a fine mesh sieve over a bowl, allowing the juice to pass into the bowl.
15
Examine the oysters and remove any bits of shell.
16
Use the strained juice in the chowder for extra oyster flavor.

829

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 slices thick-cut bacon, cut into lardons (see page 179); 1 ounce fatback; or 2 tablespoons canola oil, 2 leeks, white and pale green parts, well washed (see page 232), halved horizontally, and thinly sliced into half-moons, 2 tablespoons all-purpose flour, 4 cups bottled clam juice, and more.

Yes, Gulf Coast Oyster Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gulf Coast Oyster Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions