Justin Wilson Looking Back: Oyster Chowder


Serves 6 people


  • 1 cup of diced Irish potatoes
  • 2 tablespoons of olive oil
  • 1 cup of chopped celery
  • 1 cup of chopped onion
  • 1/2 cup chopped parsley
  • 1 teaspoon of chopped garlic
  • 3 cups juice from oysters (with water added if necessary)
  • 1 cup Sauterne wine or dry white wine
  • 2 cups of oysters
  • 2 teaspoons of salt
  • 1 tablespoon of soy sauce
  • 1 teaspoon of Louisiana hot sauce


Cook the potatoes until tender.r

In the olive oil, sauté celery, onion, and parsley until clear or nearly done. Add garlic. Add the oyster juice and wine to the sautéed vegetables.

Add the potatoes with the water they are in. Bring to a boil, then reduce to a low simmer (about 170 to 175 degrees. Add the oysters, salt, soy sauce, and hot sauce.

Let the whole thing simmer for at least six hours, or even better, let it simmer overnight.