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Recipe Cards
A compilation of recipes from each of the 28 National Estuary Programs*

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Morro Bay Estuary
Phone: 805.772.3834
Web: www.mbnep.org

Oyster Chowder

3 bacon slices, chopped
2 cups chopped leeks
(white and pale green
parts only)
2 tbl chopped fresh thyme
1 tbl all purpose flour
1-1/2 cups bottled clam juice
1-1/2 cups half and half
1 8-oz jar oysters, drained, juices reserved, oysters cut into 1/2-inch pieces
1 10-oz russet potato, peeled, cut into 1/2-inch pieces

Sauté bacon in large heavy saucepan over medium-high heat until crisp and brown, about 3 minutes. Transfer 1 tablespoon of bacon to small bowl; reserve rest for garnish.

Add leeks and thyme to pan; sauté until leeks begin to soften, about 3 minutes. Whisk in flour. Gradually whisk in clam juice, half and half, and reserved oyster juices. Add potato and bring to boil. Reduce heat, cover and simmer until potato is tender, about 10 minutes. Add oysters and simmer, uncovered, until oysters are heated through and just firm, about 3 minutes. Season with salt and pepper.

Ladle chowder into bowls. Sprinkle with reserved bacon and serve. Accompany the chowder with saltines or Crown Pilot crackers.

Serves two; can be doubled.add oysters (optional). Let simmer 10 minutes. Serve over rice.

* ANEP and its associates are not responsible for any health difficulties caused by recipes found on this website.



Morro Bay is located on California's south-central coast south of San Jose. It supports the most significant wetland system in the area, large tourism and commercial fishing industries, oyster farming, and other business and recreational interests. The area is a critical resource to the fishing and recreational boating industries.