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

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)