Ingredients 4 tablespoons Butter Olive Oil 1 tablespoon garlic, minced 1 cup yellow onion, chopped 1 cup gold potatoes, peeled, diced, and cooked 1 cup leeks, diced 1 cup clam juice 1¼ cups heavy cream 36 oysters, shucked 2 tablespoons Worcestershire sauce Salt and freshly ground black pepper 4 tablespoons parsley, chopped 4 tablespoons smoked bacon, cooked and diced

Directions Pour Butter Olive Oil in a 4-quart heavy-bottomed saucepan over medium heat. Add garlic, onion, potatoes, and leeks. Cook for 3 minutes. Add clam juice and bring to a boil. Add heavy cream and bring to a boil again. Reduce heat to medium and add oysters. Simmer oysters until the edges curl up slightly and plump a little, 1−2 minutes. Stir in Worcestershire and season with salt and pepper to taste. Garnish with parsley and bacon and serve.

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