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
1 cup fresh basil leaves
1 cup shredded Asiago cheese
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
Ellynne Brice Davis