Hearty New England Oyster Chowder With Rivels

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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