recipe 
2 strips peppered bacon, roughly chopped
1 Vidalia onion, peeled and cored, roughly chopped
1 ½ stalks celery, inside stalks removed, roughly chopped
2 cloves garlic,stem end removed
1 small blub fennel, cored, roughly chopped
1 Idaho potato, peeled, roughly chopped
5 stalks tarragon, stemmed, leaves chopped
¼ pound Plugrá butter, or unsalted (1 stick)
½ cup all-purpose flour
2 tablespoons Old Bay seasoning
½ cup sherry wine
2 cups clam juice
1 cup oyster liquor
1 quart whole milk
2 quarts heavy cream
1 tablespoon kosher salt
1 cup oysters, drained
¼ cup sherry wine
Ingredients
steps
- Heat a large heavy duty stainless steel pot over medium heat.
- Add bacon and render over medium heat.
- Add onion, celery, and garlic, and cook for 10 minutes until soft (no color).
- Add fennel, potatoes and tarragon.
- Add butter, flour and Old Bay. Stir in evenly and cook gently for 5 minutes.
- Add sherry wine and stir. Cook a couple of minutes.
- Add clam juice, oyster liquor, milk and heavy cream and cook gently about a half an hour.
- Add oysters and bring to a boil.
- Finish with sherry wine to taste. Add salt and pepper as needed.
Date Published: 02.04.14
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- from Chef Walter Bundy of Lemaire Restaurant, Richmond, VA
