Easy Clam Chowder with Smoked Oysters

Ingredients

• 1 tablespoon butter or olive oil
• 1 yellow onion, diced
• 1 teaspoon sea salt, plus more to taste
• 2-3 sprigs rosemary
• 2 sprigs thyme (optional)
• 2 bay leaves
• 1 cup dry white wine
• 4 cups seafood stock OR 3 cups vegetable broth and 1 cup clam juice
• 3 large baking potatoes, peeled (optional) and diced
• 1/2 cup heavy cream
• 1/2 cup milk
• 3 stalks celery, sliced
• 2 cans clams, chopped (about 6oz)
• 1 tin smoked oysters, drained from oil (about 3oz)
• fresh basil, as optional garnish

Instructions

1. 1

   Heat butter in pan on medium, then add onion, salt rosemary, thyme, and bay leaves. Sauté until onions have softened, and add wine. Allow wine to cook about 3 minutes on medium.

2. 2

   Add seafood stock (or vegetable broth and clam juice) and diced potatoes. Bring soup to a boil, and then allow to simmer about 10 minutes.

3. 3

   While soup is simmering, sauté celery in a small pan and set aside.

4. 4

   Roughly chop oysters, and set aside.

5. 5

   After potatoes have softened, ladle about half the potatoes into a blender or immersion blender cup. Pour pureé back into the soup pot, and add milk, cream, celery, clams, and oysters.

6. 6

   Simmer 5 more minutes.Taste and add extra salt if desired. Garnish with fresh basil if desired.Serve immediately, or refrigerate up to 2 days.