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Pearls of the Sea Chowder

Submitted by: Mary on 02/17/2004
1953 views
2.97 avg rating
212 votes
 
 
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Ingredients

2 T Butter
8 Slices bacon, coarsely chopped
1 onion, finely diced
1 Rib celery, thinly sliced
1/2 Red bell pepper, seeded and finely diced
1/2 Green bell pepper, seeded and finely diced
3 C Heavy cream

1 C Dry white wine
Salt and fresh ground black pepper to taste
36 Small shucked fresh oysters with their liquor (2 cups oyster liquor)
2 T Fine chopped fresh flat leaf italian parsley
2 t Fine chopped fresh tarragon or chives

Directions

In a large soup pot over medium heat melt the butter.



Add the bacon and saute 2 to 3 minutes or just until it begins to brown.



Using a slotted spoon, transfer to paper towels to drain, set aside.



Pour off fat from the pot and return the pot to medium heat. Add the onions, celery, and peppers. Stir well, cover and reduce heat to low. Cook, stirring occasionally, about 12 minutes or until the vegetables are soft.



Add the cream, wine, salt, and pepper; raise to medium heat. Heat just until bubbles appear around the edges of the pot. Simmer very gently 1 to 2 minutes or until the oysters are slightly firm to the touch and cooked through, DO NOT BOIL. Stir in the parsley and tarragon or chives.



Ladle into warmed bowls and serve.

Servings

6

Calories

8

Time to prepare

20 minutes

Difficulty

Easy
 

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