Gulf Coast Oyster Chowder

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• Servings: 4
• 6 slices thick-cut bacon, cut into lardons (or 2 t. canola oil)
• 2 leeks, and pale green part, well washed, halved horizontally, and thinly sliced into half-moons
• 2 tablespoons all-purpose flour
• 4 cups clam juice
• 1 1/2 cups milk
• 1 1/2 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

Recipe

• 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.