Latest Episode:

• Lake Hartwell Stripers 2022

  Bob is on Lake Hartwell SC for some striper fishing with Shad Slinger fishing charters.

  Shad Slinger

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• Manhattan Oyster Chowder | The Sportsman’s Table

  Ed Dombrowski of Lee’s Farmers Market in Murrells Inlet SC shows Bob how he makes his Manhattan style Oyster Chowder.

  Lee’s Farmers Market

  Manhattan Oyster Chowder

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  Serves 4

  Ingredients

  • 2 dozen oysters, shucked with liquor reserved
  • 2 slices bacon, diced
  • 1 medium onion, diced
  • 1 stalk celery, diced
  • 1/2 red bell pepper, diced
  • 2 carrots, peeled and sliced
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • Dash red pepper flakes
  • 1 bay leaf
  • 1 teaspoon fresh thyme
  • 114.1 ounce can Pomi chopped tomatoes
  • 1 cup chicken stock
  • 2 Yukon gold potatoes, peeled and diced
  • 2 tablespoons fresh parsley

  Procedure:

  In a medium sized Dutch oven, cook bacon over
  medium heat until fat is rendered and bacon is crisp.
  Remove bacon from pot and reserve. Add onion,
  celery, red bell pepper and carrots and sauté until the
  onion and celery are tender, about 10 minutes. Add
  garlic and sauté until fragrant, about 1 minute. Deglaze
  pot with white wine. Add red pepper flakes, bay leaf,
  thyme, Pomi tomatoes, chicken stock and potatoes.

  Strain oysters with a fine mesh sieve to ensure there
  are no shell fragments. Add oyster liquor to the soup
  (about 1/2 cup), but don’t add oysters yet. Simmer
  soup until potatoes and carrots are tender, about 45
  minutes. Add oysters and parsley and simmer until the
  oysters begin to curl, about 2 to 3 minutes. Add bacon
  bits and serve immediately.