Hearty New England Oyster Chowder With Rivels

1. 1

   In a stock pot saute onions in butter. Add oysters and saute for additional 3 - 4 minutes. Add milk, potatoes, parsley, basil, salt and pepper.

2. 2

   As chowder is cooking, make rivels. Beat together egg, milk, salt, pepper and parsley. Add enough flour to form a soft dough. Bring chowder to a slow boil and drop small bits of dough into the chowder, stirring occasionally. (I use two small spoons, one to scoop up a little dough and the other to scrape the dough off the spoon into the chowder.) These will turn into little dumplings otherwise known as rivels.

3. 3

   Simmer until potatoes are cooked through. If you wish to thicken the chowder, mix 3 tablespoons flour with 1/3 cup milk to make a smooth paste. Slowly add a little bit at a time to chowder stirring constantly until chowder thickens.

* Per serving · 4 servings · Values may vary.

No additional tips available.