Serves 2-3
"These go very well with a glass of brut Champagne! People really love them, and they're relatively easy to execute for the home cook. You'll have leftover ingredients for more oysters later on." ―Marlowe chef Jennifer Puccio
Bacon fat (see below)
1/4 cups minced onion
1/4 cups minced celery
1/4 cups minced leek
1/4 cups white wine
2 cups heavy cream
2 tablespoons toasted fennel seed, ground
Salt
12 oysters on the half shell
1 Yukon gold potato, boiled and fork-mashed
Buttered breadcrumbs
5 slices of bacon, cooked till crisp (fat reserved), chopped
Minced chives
Lemon wedges
1. Start by making the chowder cream. Sweat the onion, celery, and leek in the reserved bacon fat until just tender. Add the white wine and cook over moderate heat until evaporated. Add the cream and reduce by half. Add the toasted fennel seed and season to taste with salt.
2. Assemble the oysters by placing one teaspoon of the potato in the bottom of the shell. Place the oyster on top of the potato, and cover with 1 tablespoon of the chowder cream. Sprinkle the oysters evenly with the buttered breadcrumbs and the crispy chopped bacon. Bake at 350° F for 5 minutes or until bubbling. Sprinkle with the chopped chives and serve with plenty of lemon wedges for squeezing.
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