Grilled Clayoquot Sound Oyster Chowder Recipe

Grilled Clayoquot Sound Oyster Chowder,
Cumin Thyme Broth

Ingredients:

4 large oysters, grilled
600ml white fish stock (you can sub vegetable stock)
250ml whipping cream,
1 medium onion , diced
3 stalks celery, diced
1 med. potato, diced
1 lemon, halved for juice
1 bunch fresh thyme
olive oil
1\2 tbsp toasted cumin,ground
sea salt, to taste
cracked black peppercorn, to taste
warmed soup plates

Method:

Grill oysters over high flame on the BBQ. Allow the shells to open and remove from heat. Let cool and remove the oysters from the shell.

Saute onions & celery with olive oil and the toasted cumin until they are transparent and add fish stock. Bring stock to a simmer.

In a seperate pot bring the whipping cream to a simmer and add the whipping cream to the chowder base.

Add the diced potato to the chowder base and simmer until the potato is soft.

Season with salt, pepper,lemon add the oysters to the chowderbase. Allow the oysters to warm through the middle and add the fresh thyme.

Serve the chowder in warm soup plates.

Serves four.

Chef Timothy May
Modern Natural Cuisine