Recipe: Oyster Chowder: A Re-Imagining — The Briny Babe
"Hearty, flavorful, and full of meaty oysters, that is how I love my chowders. This delicious recipe will have you ladling endless bowls of chowder, enhanced with a delicious seaweed butter-infused broth, a vegetable faux-roux, and a line-up of colorful toppings...."
INGREDIENTS
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24 jumbo oysters, or 36 select-sized oysters
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8 TBSP unsalted butter, room temperature
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0.5 oz dried wakame, about 4-5 pieces, I use Oceans Balance’s Whole Leaf Wakame
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2 TBSP miso paste, I use South River Miso
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4 oz bacon, chopped
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4 yukon gold potatoes, cut into 2-inch cubes, skin reserved
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1 large yellow onion, chopped
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2 medium leeks, halved lengthwise, thinly sliced crosswise
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2 garlic cloves, minced
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2 celery stalks, chopped
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2 bay leaves
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6 sprigs fresh thyme
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4 cups oyster liquor, reserved from shucking oysters
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1 cup chicken stock
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2 cups whole milk
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1 cup heavy cream
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Handful of chives, thinly chopped
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Dulse Flakes, a sprinkle
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