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Oyster Bisque


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


  1. Heat a large heavy duty stainless steel pot over medium heat.
  2. Add bacon and render over medium heat.
  3. Add onion, celery, and garlic, and cook for 10 minutes until soft (no color).
  4. Add fennel, potatoes and tarragon.
  5. Add butter, flour and Old Bay. Stir in evenly and cook gently for 5 minutes.
  6. Add sherry wine and stir. Cook a couple of minutes.
  7. Add clam juice, oyster liquor, milk and heavy cream and cook gently about a half an hour.
  8. Add oysters and bring to a boil.
  9. Finish with sherry wine to taste. Add salt and pepper as needed.
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