Oyster Clam Chowder

1. 1

   Dice the onion, carrot, potato, and bacon.

2. 2

   Thoroughly rinse the oysters in salt water, and drain into a sieve.

3. 3

   Saute the vegetables and the bacon with butter and olive oil.

4. 4

   Turn the heat off, and add the flour.

5. 5

   Stir until there are no white parts in the mixture.

6. 6

   Add the milk, water, bay leaf, and the bouillon cube.

7. 7

   Cook over medium heat and stir continuously with a spatula until it comes to a boil.

8. 8

   When the soup comes to a boil, turn the heat to low and continue to stir until thick.

9. 9

   When the vegetables soften, add the oysters and bring it to a simmer.

10. 10

    Taste after adding the oysters and season with salt if it tastes too bland.

11. 11

    Dish it up, and scatter some black pepper and powdered parsley to finish.

* Per serving · 4 servings · Values may vary.