- 4
Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon garlic, minced
- 1 cup yellow onion, chopped
- 1 cup Yukon gold potatoes, peeled, diced, and cooked
- 1 cup leeks, diced
- 1 cup clam juice
- 1 1/4 cups heavy cream
- 36 oysters, shucked
- 2 tablespoons Worcestershire sauce
- Salt and freshly ground black pepper
- 4 tablespoons parsley, chopped
- 4 tablespoons applewood-smoked bacon, cooked and diced
Preparation
Step 1
Directions
1. Melt the butter in a 4-quart heavy-bottomed saucepan over medium heat. Add garlic, onion, potatoes, and leeks. Cook for 3 minutes.
2. Add clam juice and bring to a boil. Add heavy cream and bring to a boil again.
3. Reduce heat to medium and add oysters. Simmer oysters until the edges curl up slightly and plump a little, 1−2 minutes.
4. Stir in Worcestershire and season with salt and pepper to taste. Garnish with parsley and bacon and serve.
Directions
1. Melt the butter in a 4-quart heavy-bottomed saucepan over medium heat. Add garlic, onion, potatoes, and leeks. Cook for 3 minutes.
2. Add clam juice and bring to a boil. Add heavy cream and bring to a boil again.
3. Reduce heat to medium and add oysters. Simmer oysters until the edges curl up slightly and plump a little, 1−2 minutes.
4. Stir in Worcestershire and season with salt and pepper to taste. Garnish with parsley and bacon and serve.