Gulf Coast Oyster Chowder

  1. In a saucepan, cook the bacon over medium heat until crisp, about 5 minutes.
  2. Add the leeks and saute, stirring often, until they begin to soften, 3 to 5 minutes.
  3. Sprinkle over the flour and stir to combine.
  4. Whisk in the clam juice, milk, cream, and reserved oyster juice.
  5. Add the potatoes and bring to a boil over high heat.
  6. Decrease the heat to low.
  7. Add the thyme and bay leaf, cover, and simmer until the potatoes are tender, about 10 minutes.
  8. Add the oysters and simmer, uncovered, until they are heated through and their edges begin to curl, about 3 minutes.
  9. Remove the thyme and bay leaf and discard.
  10. Add the sherry and stir to combine.
  11. Taste and adjust for seasoning with salt and pepper.
  12. Serve immediately.
  13. Sometimes containers of oysters contain bits of shell or grit.
  14. To clean the oysters, strain them in a fine mesh sieve over a bowl, allowing the juice to pass into the bowl.
  15. Examine the oysters and remove any bits of shell.
  16. 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)

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