Gulf Coast Oyster Chowder Recipes

Steps:

• In a small bowl combine the butter with the garlic, shallots, and 1 tablespoon of the parsley. Stir to blend thoroughly, and then transfer to the refrigerator while you prepare the oysters.
• Set the oven to the broil setting or preheated to 500 degrees F. Position the top oven rack in the upper third of the oven.
• Season the oysters with salt and pepper. Divide the oysters evenly between 6 individual gratin dishes just large enough to hold the oysters in 1 layer. Shallow gratin dishes approximately 4 by 6 by 1-inch that have a volume capacity of about 8 ounces work well. Sprinkle the crabmeat evenly over the oysters in the ramekins. Using a small spoon, place dabs of the compound butter over the tops of the dishes, dividing the entire amount of butter evenly among the 6 dishes. Squeeze fresh lemon juice over the top. In a small bowl combine the bread crumbs, grated cheese and olive oil. Sprinkle evenly over the oysters and transfer the gratin dishes to a large baking sheet and place in the oven. Broil until the crumbs are golden brown and the oysters are just cooked through and curled around the edges.
• While the oysters are baking, in a small bowl combine the bread crumbs, 2 tablespoons of the Parmesan, and the olive oil. Stir until thoroughly combined.
• Remove the oysters from the oven and sprinkle the crumb mixture evenly over the tops of the oysters in the dishes. Return to the oven and bake until the crumbs are golden brown and the oysters are just cooked through, about 3 to 4 minutes longer.
• Remove the oysters from the oven, garnish with the remaining Parmesan and parsley, and serve immediately, with lemon wedges for guests to use according to taste.

Steps:

• In a large saucepan, combine all ingredients. Cook, uncovered, over medium-low heat until heated through (do not boil), stirring occasionally.

Steps:

• Cook oysters and reserved liquid in a skillet over medium heat until edges curl, 5 to 10 minutes. Remove skillet from heat.
• Combine onion, potato, broccoli, water, and corn in a saucepan; bring to a boil. Reduce heat and simmer until vegetables are tender, 10 to 15 minutes. Drain vegetables and reserve liquid.
• Melt butter in a large pan over medium heat. Stir flour into melted butter until smooth, about 1 minute. Slowly pour reserved vegetable water and milk into butter-flour mixture; cook until thickened, about 5 minutes. Add oysters and vegetables to milk mixture and cook over medium-low heat until heated through, about 5 minutes. Season with salt and pepper.

Steps:

• In a saucepan, cook the bacon over medium heat until crisp, about 5 minutes. Add the leeks and saute, stirring often, until they begin to soften, 3 to 5 minutes. Sprinkle over the flour and stir to combine. Whisk in the clam juice, milk, cream, and reserved oyster juice. Add the potatoes and bring to a boil over high heat. Decrease the heat to low. Add the thyme and bay leaf, cover, and simmer until the potatoes are tender, about 10 minutes. Add the oysters and simmer, uncovered, until they are heated through and their edges begin to curl, about 3 minutes. Remove the thyme and bay leaf and discard. Add the sherry and stir to combine. Taste and adjust for seasoning with salt and pepper. Serve immediately.
• Sometimes containers of oysters contain bits of shell or grit. To clean the oysters, strain them in a fine mesh sieve over a bowl, allowing the juice to pass into the bowl. Examine the oysters and remove any bits of shell. Use the strained juice in the chowder for extra oyster flavor.