Oyster Clam Chowder Recipe

Name: Oyster Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 150 grams Pre-shucked oysters for cooking; 500 ml Milk; 200 ml Water (or white wine); 1/2 Onion; 1 medium Potatoes; 5 cm Carrot; 2 slice Bacon; 1 Bay leaf; 1 tbsp Butter (optional); 1 tbsp Olive oil; 1 Consomme bouillon cube; 1 to garnish Black pepperpowdered parsley (if available); 2 tbsp Flour

Servings: persons

150 grams Pre-shucked oysters for cooking
500 ml Milk
200 ml Water (or white wine)
1/2 Onion
1 medium Potatoes
5 cm Carrot
2 slice Bacon
1 Bay leaf
1 tbsp Butter (optional)
1 tbsp Olive oil
1 Consomme bouillon cube
1 to garnish Black pepperpowdered parsley (if available)
2 tbsp Flour

1
Dice the onion, carrot, potato, and bacon.
2
Thoroughly rinse the oysters in salt water, and drain into a sieve.
3
Saute the vegetables and the bacon with butter and olive oil.
4
Turn the heat off, and add the flour.
5
Stir until there are no white parts in the mixture.
6
Add the milk, water, bay leaf, and the bouillon cube.
7
Cook over medium heat and stir continuously with a spatula until it comes to a boil.
8
When the soup comes to a boil, turn the heat to low and continue to stir until thick.
9
When the vegetables soften, add the oysters and bring it to a simmer.
10
Taste after adding the oysters and season with salt if it tastes too bland.
11
Dish it up, and scatter some black pepper and powdered parsley to finish.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 150 grams Pre-shucked oysters for cooking, 500 ml Milk, 200 ml Water (or white wine), 1/2 Onion, and more.

Yes, Oyster Clam 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.

Oyster Clam Chowder

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