Gulf Coast Oyster Chowder

Name: Gulf Coast Oyster Chowder
Yield: serves 4 to 6
Ingredients: 6 slices thick-cut bacon, cut into lardons (see page 179); 1 ounce fatback; or 2 tablespoons canola oil; 2 leeks, white and pale green parts, well washed (see page 232), halved horizontally, and thinly sliced into half-moons; 2 tablespoons all-purpose flour; 4 cups bottled clam juice; 1 1/2 cups milk; 1 1/2 cups heavy cream; 2 (8-ounce) containers of oysters, drained, juices reserved; 2 large russet potatoes, peeled and cut into 1/2-inch pieces; 1 sprig of thyme; 1 bay leaf, preferably fresh; 2 tablespoons dry sherry; Coarse salt and freshly ground black pepper

December 9, 2011

Chowders are thick soups containing fish or shellfish and vegetables such as potatoes and onions in a milk or tomato base. People most often associate these hearty soups with cold New England winters, but the Gulf of Mexico also has a history with them. Poor people living on the coast were able to supplement a diet of salted, preserved meat and inexpensive potatoes with seafood they caught or harvested. Meme would prepare this soup in the fall more often, using fatback for salt and flavor instead of bacon. Both meats produce a smoky, salty layer of flavor that is complemented by the sweet oysters. Use canola oil if you prefer a lighter, healthier version.

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