Gulf Coast Oyster Chowder

Name: Gulf Coast Oyster Chowder
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 4-6 serving(s)
Ingredients: 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 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

Submitted by ratherbeswimmin

"In 'Bon Appetit, Y'all' by Virginia Willis"

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Ready In:: 1hr 25mins
Ingredients:: 13
Serves:: 4-6

ingredients

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 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

directions

In a saucepan, cook the bacon over medium heat until crisp, about 5 minutes.
Add in the leeks; saute, stirring often, until they begin to soften, 3-5 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 heat to low; add in thyme and bay leaf; cover and simmer until the potatoes are tender, about 10 minutes.
Add in 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 in the sherry and stir to combine.
Taste and adjust seasoning with salt and pepper; serve immediately.