8 tablespoons unsalted butter
1/4 cup bacon drippings or olive oil
3 celery stalks (with leaves) cut into
1/2-inch slices
1 large onion, halved and thinly sliced
1 large green bell pepper, seeded and cut
into 1/2-inch pieces
Two 28-ounce cans Italian plum tomatoes,
drained, seeded, crushed
2 large garlic cloves, minced
2 teaspoons light brown sugar
7 ounces boiling potatoes, peeled
and coarsely diced (1 cup)
1 tablespoon Sherry vinegar
1 large bay leaf
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon freshly ground pepper
1/8 teaspoon cayenne pepper
24 medium-large shucked oysters,
liquor reserved
2 pounds red bell peppers, roasted,
peeled, cut into 1/2-inch pieces
1 1/2 cups tomato juice
1/2 cup dry Sherry
3 tablespoons flour
Salt
Freshly ground pepper
Hot pepper sauce

For the chowder: Melt butter with 1/4 cup bacon drippings in heavy
large saucepan over medium heat. Add the celery, onion, and green bell
pepper and cook until softened and beginning to color, stirring frequently, about 10 minutes. Blend in tomatoes, garlic and brown sugar and bring to
boil. Reduce heat and simmer until thickened, stirring occasionally, about
15 minutes. Add potatoes, vinegar, bay leaf, thyme, pepper and cayenne.
Cover partially and simmer until potatoes are tender, stirring frequently,
about 25 minutes.
Measure oyster liquor. Add enough water to total 2 cups liquid. Stir into chowder. Add red bell pepper, tomato juice and Sherry. Cover partially
and simmer 20 minutes.
Melt remaining 6 tablespoons butter in heavy small skillet over medium
heat. Whisk in flour and stir until chestnut-colored, about 7 minutes.
Blend in 1 cup chowder liquid. Return to chowder and simmer 15
minutes to blend flavors. Season with salt, pepper and hot pepper
sauce. (Can be prepared 1 day ahead. Cool completely, cover and
refrigerate. Bring to simmer before continuing.)
Add oysters to chowder and simmer until oysters are just opaque,
about 5 minutes. Ladle into bowls. Top each with generous spoon-
ful of Green Onion Butter. Serves 6.

Green Onion Butter
1/2 cup sliced green onion (white and
light green parts only)
1/4 cup Italian parsley leaves and stems
1 garlic clove
1 cup unsalted butter, room temperature
1 tablespoon Sherry vinegar
1/8 teaspoon cayenne
Salt

Mince onions, parsley and garlic in processor using on/off turns,
stopping to scrape down sides of bowl. Add butter and vinegar and
mix well. Blend in cayenne. Season with salt. Pack butter into jar.
Cover and refrigerate overnight to develop maximum flavor. Bring
to room temperature.

Featured Archive Recipes:
Antoine's Oyster Stew
Commander's Seafood Gumbo
Emeril's Oyster Rockefeller Soup
Garnished with Crispy Bacon and
Fried Oysters
New Orleans Oyster and
Artichoke Soup
The Oyster Is My World

 
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