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Oyster Chowder


1 pint Chesapeake Bay oysters
3 tablespoons butter
1 cup oyster liquid
2 medium potatoes, diced
1 medium onion, chopped
1/2 teaspoon salt
1/8 teaspoon pepper
4 tablespoons evaporated milk
2 cups water

Wash oysters, reserving 1 cup liquid. Place oysters, liquid, butter and water in saucepan. Add potatoes and onion and cook over low heat until potatoes are tender. Add salt and pepper. Remove from heat and stir in evaporated milk.

Yields 4 servings.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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