Oyster Chowder with Bacon, Potatoes, Fennel & Chives
Makes 4 Servings
 |
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.