Oyster Clam Chowder

Oyster Clam Chowder

This healthy clam chowder is salt-free as the oysters and the consommé boullion are salty enough. The oysters are packed with nutrients for you to fight your fatigue.

Ingredients: 3 servings

Pre-shucked oysters for cooking
150 g
500 ml
Water (or white wine)
200 ml
1 medium
5 cm
2 slices
Bay leaf
Butter (optional)
1 tablespoon
Olive oil
1 tablespoon
Consommé bouillon cube
Black pepper・powdered parsley (if available)
to garnish
2 tablespoons


1. Dice the onion, carrot, potato, and bacon. Thoroughly rinse the oysters in salt water, and drain into a sieve.
2. Sauté the vegetables and the bacon with butter and olive oil. Turn the heat off, and add the flour. Stir until there are no white parts in the mixture.
3. Add the milk, water, bay leaf, and the bouillon cube. Cook over medium heat and stir continuously with a spatula until it comes to a boil.
4. When the soup comes to a boil, turn the heat to low and continue to stir until thick. When the vegetables soften, add the oysters and bring it to a simmer.
5. Taste after adding the oysters and season with salt if it tastes too bland. Dish it up, and scatter some black pepper and powdered parsley to finish.

Story Behind this Recipe

I made this clam chowder with lots of oysters and veggies. If you add some short pasta, this soup will become even more filling.