OLD CHESAPEAKE BAY OYSTER CHOWDER

1 Quart Maryland Oysters, drained, liquor reserved

3 Tbs. olive oil

2 Stalks celery with tops, chopped

1 Medium yellow or white onion, chopped

2 Cloves garlic, minced

2 tsp. Old Bay

1 tsp. red pepper flakes

1 (28 ounce) can crushed tomatoes, undrained

1 ½ cups white wine

Dash red hot sauce

For Garnish:

1 cup fresh basil leaves

1 cup shredded Asiago cheese

Lime slices

Heat oil in skillet; add celery, onion, garlic, Old Bay, red pepper flakes, and hot sauce

Cook and stir until celery and onions are transparent and tender.

Add oyster liquor, tomatoes, and wine

Bring to boil; lower heat and simmer gently for 15 minutes.

Add oysters, cook just until heated through (3 – 4 minutes).

Ladle chowder into bowls and top with the garnishes.

Serve with hot buttered bread

Serves 4

Ellynne Brice Davis

Leonardtown, MD