Gulf Coast Oyster Chowder

• 6 slices thick-cut bacon, cut into lardons (or 2 T. canola oil)
• 2 leeks, white and pale green part, well washed, halved horizontally, and thinly sliced into half-moons
• 2 tablespoons all-purpose flour
• 4 cups clam juice
• 1 12 cups milk
• 1 12 cups heavy cream
• 2 (8 ounce) containers oysters, drained, juices reserved
• 2 large russet potatoes, peeled and cut into 1/2-inch pieces
• 1 sprig fresh thyme
• 1 bay leaf, preferably fresh
• 2 tablespoons dry sherry
• coarse salt
• freshly ground black pepper

1. In a saucepan, cook the bacon over medium heat until crisp, about 5 minutes.
2. Add in the leeks; saute, stirring often, until they begin to soften, 3-5 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 heat to low; add in thyme and bay leaf; cover and simmer until the potatoes are tender, about 10 minutes.
7. Add in the oysters and simmer, uncovered, until they are heated through and their edges begin to curl, about 3 minutes.
8. Remove the thyme and bay leaf and discard.
9. Add in the sherry and stir to combine.
10. Taste and adjust seasoning with salt and pepper; serve immediately.

bacon, leeks, flour, clam juice, milk, heavy cream, containers oysters, russet potatoes, thyme, bay leaf, sherry, salt, freshly ground black pepper

Taken from www.food.com/recipe/gulf-coast-oyster-chowder-447264 (may not work)