Oyster Chowder

Oyster Chowder

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Oyster Chowder with Bacon, Potatoes, Fennel & Chives

Makes 4 Servings
wine WINE PAIRING
Chenin Blanc from Vouvray or Gruner Veltliner from Austria

A very light chowder (even if you include the cream) that showcases the fresh ocean flavor of oysters delicately cooked to that they are still incredibly tender.

INGREDIENTS
  • ½ Fennel Bulb, halved & thinly sliced
  • 1/8lb Shucked Pacific Oyster Meat (preshucked or from live oysters. Can add more if desired)
  • 4 strips Mangalitsa Bacon, cut into batons (could substitute kurobuta, wild boar, or conventional bacon)
  • 2 quarts Fish Stock
  • 1 large Potato, large diced
  • 1 Onion, small diced
  • 1 Leek, small diced
  • 2 tsp Meyer Lemon juice (could substitute conventional lemon)
  • 1 cup Heavy Cream (optional)
  • Micro Wasabi to garnish (optional)
  • Salt & Pepper to taste

DIRECTIONS

1

Render the fat out of the bacon over low heat.

2

Once the fat has been rendered out, add the onion & sweat until translucent & softened.
3

Add the fennel and leeks. Continue to sweat until tender.

4

Add the fish stock & potatoes. Simmer until the potatoes are tender.
5

Reduce the heat to low and add the oysters and meyer lemon juice. Cook until the oysters turn opaque.
6

Optional: Stir in the cream.
7

Taste for seasoning, then add salt & pepper.
8

Garnish with micro wasabi greens if desired. Serve.

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