Gulf Coast Oyster Chowder
- 6 slices thick-cut bacon, cut into lardons (see page 179); 1 ounce fatback; or 2 tablespoons canola oil
- 2 leeks, white and pale green parts, well washed (see page 232), halved horizontally, and thinly sliced into half-moons
- 2 tablespoons all-purpose flour
- 4 cups bottled clam juice
- 1 1/2 cups milk
- 1 1/2 cups heavy cream
- 2 (8-ounce) containers of oysters, drained, juices reserved
- 2 large russet potatoes, peeled and cut into 1/2-inch pieces
- 1 sprig of thyme
- 1 bay leaf, preferably fresh
- 2 tablespoons dry sherry
- Coarse salt and freshly ground black pepper
- In a saucepan, cook the bacon over medium heat until crisp, about 5 minutes.
- Add the leeks and saute, stirring often, until they begin to soften, 3 to 5 minutes.
- Sprinkle over the flour and stir to combine.
- Whisk in the clam juice, milk, cream, and reserved oyster juice.
- Add the potatoes and bring to a boil over high heat.
- Decrease the heat to low.
- Add the thyme and bay leaf, cover, and simmer until the potatoes are tender, about 10 minutes.
- Add the oysters and simmer, uncovered, until they are heated through and their edges begin to curl, about 3 minutes.
- Remove the thyme and bay leaf and discard.
- Add the sherry and stir to combine.
- Taste and adjust for seasoning with salt and pepper.
- Serve immediately.
- Sometimes containers of oysters contain bits of shell or grit.
- To clean the oysters, strain them in a fine mesh sieve over a bowl, allowing the juice to pass into the bowl.
- Examine the oysters and remove any bits of shell.
- Use the strained juice in the chowder for extra oyster flavor.
bacon, leeks, flour, clam juice, milk, heavy cream, containers, russet potatoes, thyme, bay leaf, sherry, salt
Taken from www.epicurious.com/recipes/food/views/gulf-coast-oyster-chowder-380442 (may not work)