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OYSTER CHOWDER, JOHN HOWARD PAYNE 1 quart Oysters 3 cups milk 2 cups cream 1 cup water 1 cup thick cream 1 bouquet garni 1/4 tsp. ground cloves 1/4 tsp. onion juice 1 blade mace 1 Tbsp. creamed butter 2 Tbsp. parsley, minced 2 thyme leaves Parboil the oysters in their liquor, drain. Let liquor stand awhile, then pour it slowly into a double boiler, and add the milk, thin cream, water, thick cream, the bouquet garni, thyme, clove, onion juice, mace. Bring just to a boil, then strain. Separate the soft parts of the oyster. Chop the hard parts and add to the liquid and bring just to the boil again. Add the soft parts of the chopped oysters just before serving, and the creamed butter and the parsley. Pour into soup plates, and serve with water crackers. (John Howard Payne wrote "Home Sweet Home," and his home at East Hampton, a shrine for many visitors, has been preserved as one of Long Island's treasures).