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SUBMITTED BY: Unknown
˝ gallon fresh shucked oysters
2T (1 piece)minced smoked bacon
1t Old Bay seasoning
1 cup thinly sliced celery
1 cup thinly sliced yellow onion
1 large baking potato in very thin slices
Bouquet garni of 2 sprigs parsley, 2 sprigs fresh thyme and 2 sprigs fresh tarragon
2T worcestshire sauce
2 cups fish stock… (or clam juice)
˝ gallon heavy cream
2T minced chives
Drain the oysters.
Strain and reserve the liquid.
Place a large pot over medium high heat.Add the bacon, swirl and add
all the dry ingredients and vegetables.
When onions are cooked through add the oyster liquid and stock.
Bring to a slow boil and cook for 10 minutes.
Add the cream.
Cook, simmering for 5-8 minutes, until cream thickens
Add the oysters and return to a very slow boil.
Season with the worcestshire to taste, pull the herb sprigs and discard, and serve with buttered toast.
Garnish with some minced chives.