Oysters Rockefeller Chowder

[Rachel Perlow]

Oysters Rockefeller Chowder

Serves 2 as Soup.

Inspired by the restaurant Liuzza's by the Track in New Orleans.

• 1 Bacon slice, minced
  
• 2 T Flour
  
• 1 Onion, small, minced
  
• 1 Celery stalk, minced
  
• 2 Scallions, minced
  
• 1 Garlic clove, minced
  
• 1 c Spinach leaves, chopped
  
• 1 c Milk (low fat works fine)
  
• 1 c Chicken or Fish Stock
  
• 1/2 c Clam Juice
  
• 1/2 tsp Dried Chervil
  
• Nutmeg, a few scrapings
  
• 2 T Anise Flavored Liquor (Pernod, Ouzo, HerbSaint, Sambuca)
  
• 2 T Heavy Cream
  
• 1/2 lb Oysters, shucked (any liquid can be added with other the other liquid)
  
• 1 T Parmesean Cheese, finely grated
  
• Salt & Pepper
  

Cook the bacon slowly in heavy soup pot to lightly brown the lean and render the fat. Add flour and stir for 2 minutes, do not let the flour brown. Add minced vegetables, stir, cover and sweat for 5-10 minutes, stirring occasionally.

While the vegetables cook, combine the milk, stock, clam juice (and any oyster liquid), dried chervil and nutmeg.

When the vegetables are cooked (but not browned), add the spinach and stir well, until the spinach is just wilted. Slowly add the liquid to the vegetables, using a whisk to break up lumps. Raise heat to high and reduce by 1/3, until it lightly naps a wooden spoon. Add liquor and cream, boil for 1 minute, then reduce heat to low.

When the soup stops bubbling vigorously, stir in the oysters and simmer for exactly one minute. Turn off heat and stir in the parmesean cheese. Add salt and finely, freshly ground black pepper to taste. Serve immediately.

Keywords: Soup, Seafood, Intermediate, American

( RG1647 )