Maryland Oyster Chowder

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

• Ready In: 25 mins
• 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.