Maryland Oyster Chowder

Submitted by Molly53

"A specialty of the Mid-Atlantic. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

 

• Ready In: 25mins
• Ingredients: 7
• Serves: 6

ingredients

• 1 quart oyster
• 1 cup celery, diced
• 2 cups cooked rice
• 1 cup milk
• 1 cup water, boiling
• 2 egg yolks, beaten
• salt and pepper, to taste

directions

1. Drain oysters, reserving liquor and chop.
2. Arrange alternate layers of celery, cooked rice and oysters in a stockpot, season with salt and pepper.
3. Add water and oyster liquor; simmer for 1/2 hour.
4. Mix egg yolks with milk and add to chowder.
5. Heat to just below boiling point for only a few minutes (cook for too long and the eggs will curdle).
6. Serve piping hot.