Oyster Chowder with Garlic Bread
I love comfort food and this happens to be one of my favorite seafood recipes. I learned to prepare when visiting the picturesque and rugged Vancouver Island, in British Columbia, Canada. We prepared on an open fire pit that made it more adventurous. We harvested the oysters off the rocks at low tide and enjoyed a great meal amongst friends with a few bottles of and Sauvignon Blanc.
- 8 oz bacon, diced
- 2 cups onion, diced
- 3 cups mushroom, sliced
- 3 cups medium dry sherry
- 8 cloves garlic, minced
- 5 cups clam juice
- 6 cups of half and half
- 2 cups scallions, sliced
- 2 medium lemons, juiced
- Salt and pepper
- 2 cups oysters
- Garlic bread, sliced
- Sauté chopped bacon over medium heat in large sauce pan. When brown, remove the excess bacon fat; and add the onions, mushrooms, sherry and garlic. Simmer together until sherry is almost gone.
- Add the clam juice and bring to simmer. Let mixture reduce to half under medium-low heat.
- Add half and half and bring to a simmer. Let the soup simmer together for about 8-10 minutes.
- About three minutes before serving add the oysters, scallions and lemon juice.
- Season with cayenne, salt and pepper to taste. Serve over a slice of toasted garlic bread in a large soup bowl. Garnish top with a few sliced scallions and more garlic bread on the side.