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Oyster Chowder

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Ingredients
  

  • 280 grams Lean Pork cut into bite-sized pieces
  • 1 Onion - Chopped
  • 3 Celery Stalks - Diced
  • 1 Green Bell Pepper - Seeded and Diced
  • 4 Potatoes - Diced
  • 1.5 cups Milk
  • 24 Big Oysters (anything but native ostrea edulis or Belons)
  • 1 Juice of a Lemon
  • 3 tbsp All Purpose Flour
  • 1/2 cup Butter - Softened
  • 1 cup Dry White Vermouth
  • 12 Small clams (in their shells scrubbed)
  • Salt and Pepper
  • Paprika to Garnish

Instructions
 

  • Heat the pork gently in a saucepan until the fat runs, raise the heat, add the onion and sauté for 3 minutes. Add the celery, green bell pepper, potatoes and fish stock, cook for 3 minutes, then stir in the milk, season to taste. Bring to the boil and simmer until the pork cubes and vegetables are cooked through. Open the oysters, adding the liquor to the pan with the lemon juice. In a small bowl, mix the flour and butter to a paste; add a small amount at a time to the simmering liquid, stirring thoroughly each time, until the sauce thickens. Stir the vermouth. Add the clams and fold in the oysters. Simmer for 2 minutes so the clams open. (Discard any that remain shut.) Serve with a sprinkling of paprika.
    Serves 4-6