Oyster Chowder

One interesting tit-bit about a traditional chowder is that crackers or biscuits are used to thicken the broth. Though in this recipe flour is used, many recipes use oyster crackers finely chopped to create body.

I took about 10 oysters for this recipe and this served well for two of us. Clean the oysters and rinse out the water well. You will need one medium size onion finely chopped, one small potato diced into smallish cubes, 8 cleaned button mushrooms, a handful of cleaned roughly chopped spinach, a cup of milk, a tbsp flour, some regular cheese and a cup of salt seasoned chicken stock. Spoon the flour into the milk and mix well. Chop the mushrooms into small bits.

In a wok, warm a tbsp of olive oil. Fry the onions till they are transparent pink. Once this is done add the potatoes, toss a bit and put a lid for 4 mins at low heat. Once the potatoes are a bit soft, throw in the mushroom and stir for 2 mins. Next add the spinach and again stir for 2 mins. Next pour in the milk and the stock. Bring to a boil and gently release in the oysters. Cook again in low heat for 5-6 mins. Grate about 11/2 tbsp cheese in the broth. Your chowder is good to dig in!