VIC’S LIGHT OYSTER CHOWDER FOR 2

Vic Spain

"Usually I just make this up as I go. Here’s an approximation."

3 c. 1% milk (make it richer with whole milk or half-and-half, but then it won’t be light)

2 med. potatoes diced

1 onion diced

1 Tbs. flour

1 Tbs. olive or vegetable oil

1 Tbs. butter

Salt, pepper, Old Bay Seasoning, parsley, to taste

12 or so freshly shucked (shucked Deborah’s way) oysters from your own personal oyster garden (include a little of the liquor)

In sauce pan, boil potatoes and onions until tender. Drain water. Add oil, sprinkle on flour and seasoning, and make a roux. Add milk. Heat milk carefully so it doesn’t curdle. When it’s just steaming and hot to taste, pour in the oysters with oyster liquor. Return to steaming and remove from heat. It can simmer a little but avoid boiling. Add the butter and season to taste. Serve with crackers.

OYSTERS MOSCOW

Jeff McClelland

Oysters on half she...