Maryland Department of Natural Resources

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Wild Maryland Cookbook​


Butchering Information


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DNR Cookbook

Oyster Bacon Chowder

oysters on the half shell 

Submitted by Lorri Wilson-Clark

Submitted by Lorri Wilson-Clarke, Easton, MD. 1976 graduate of St. Michaels High School. I’ve served up this recipe for many years. My mother made this when I was young, and each time it was a little different. My grandmother made her version of oyster stew with oysters, oyster liquor, butter and milk or cream. It was always good, but my version gives more body and is more filling to serve with a simple salad for dinner. There was never a written recipe as most old time cooks made dishes from memory and taste. My youngest son, Jon Clarke, did not want me to submit this recipe. He said “Don’t do it then people will know the secret.”

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​​Directions​

Saute onion, celery, white slices of scallion and garlic until translucent in 3 tablespoons of butter and set aside.

Make a roux with 4 tablespoons of butter and 1 tablespoon of bacon fat and flour. Gradually add milk, constantly stirring, and bring it to a boil. Stir for 5 minutes while in a rolling boil. Lower the temperature, add Old Bay seasoning, potato soup and bacon to make a stew.

Use remaining butter to heat oysters and their juice (oyster liquor). Add parsley and green parts of the scallion. Cook until oysters begin to curl. Add oysters into the stew. Serve with oyster crackers, Old Bay seasoning and sherry.

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​Ingredient​s​

  • 1 pint oysters and their juice (oyster liquor)
  • ½ gallon whole milk
  • 3 cans cream potato soup or homemade
  • 6 slices cooked bacon, crumbled
  • reserve bacon fat (optional)
  • 1 stick butter (8 tablespoons)
  • 2 stalks celery diced (1/2 cup)
  • 1 small onion diced (1/2 cup)
  • 3 cloves garlic, minced
  • 2 scallions sliced thin, separating green slices from white slices
  • hand full of chopped parsley
  • ¼ cup flour
  • ¼ teaspoon Old Bay seasoning

Serving Suggestions

Serve with oyster crackers, sherry, Old Bay seasoning, salt and pepper to taste.