Hearty New England Oyster Chowder With Rivels

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 12 -16 ounces oysters
• 1/2 cup onion, diced
• 3 tablespoons butter
• 4 cups potatoes, cubed
• 5 cups milk
• 2 teaspoons parsley
• 2 teaspoons basil
• salt and pepper, to taste
• 3 tablespoons flour (optional)
• 1/2 cup milk (optional)
• 1 egg, beaten
• 1/4 cup milk
• 3/4-1 cup flour
• 1/4 teaspoon salt
• 1 pinch pepper
• 1 teaspoon parsley

Recipe

• 1 in a stock pot saute onions in butter. add oysters and saute for additional 3 - 4 minutes. add milk, potatoes, parsley, basil, salt and pepper.
• 2 as chowder is cooking, make rivels. beat together egg, milk, salt, pepper and parsley. add enough flour to form a soft dough. bring chowder to a slow boil and drop small bits of dough into the chowder, stirring occasionally. (i use two small spoons, one to scoop up a little dough and the other to scrape the dough off the spoon into the chowder.) these will turn into little dumplings otherwise known as rivels.
• 3 simmer until potatoes are cooked through. if you wish to thicken the chowder, mix 3 tablespoons flour with 1/3 cup milk to make a smooth paste. slowly add a little bit at a time to chowder stirring constantly until chowder thickens.