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South Carolina Dept of Agriculture - Certified SC Program

The Sportsman’s Table

Sponsored by the South Carolina Dept of Agriculture – Certified SC Program

  • 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

    Serves 4


    • 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


    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.