Hearty New England Oyster Chowder With Rivels
Ready In: 50 mins
Serves: 4-6
Ingredients
- 12 -16 ounces oysters
- 1⁄2 cup onion, diced
- 3 tablespoons butter
- 4 cups potatoes, cubed
- 5 cups milk
- 2 teaspoons parsley
- 2 teaspoons basil
- salt and pepper, to taste
- 3 tablespoons flour (optional)
- 1⁄2 cup milk (optional)
Rivels
- 1 egg, beaten
- 1⁄4 cup milk
- 3⁄4-1 cup flour
- 1⁄4 teaspoon salt
- 1 pinch pepper
- 1 teaspoon parsley
Directions
- In a stock pot saute onions in butter. Add oysters and saute for additional 3 - 4 minutes. Add milk, potatoes, parsley, basil, salt and pepper.
- As chowder is cooking, make rivels. Beat together egg, milk, salt, pepper and parsley. Add enough flour to form a soft dough. Bring chowder to a slow boil and drop small bits of dough into the chowder, stirring occasionally. (I use two small spoons, one to scoop up a little dough and the other to scrape the dough off the spoon into the chowder.) These will turn into little dumplings otherwise known as rivels.
- Simmer until potatoes are cooked through. If you wish to thicken the chowder, mix 3 tablespoons flour with 1/3 cup milk to make a smooth paste. Slowly add a little bit at a time to chowder stirring constantly until chowder thickens.
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