Source: Eric Wolfinger
Baked Oysters Chowder in a Shell
A classic baked oyster recipe from Jennifer Puccio, executive chef of Marlowe, The Cavalier, and Park Tavern in San Francisco.
number of servings
- 1⁄2 cup onion, small dice
- 1⁄2 cup leek, small dice
- 1⁄2 cup celery, small dice
- 35 g bacon fat
- 1⁄2 cup dry white wine
- 11⁄2 cup cream
- 1 tbl fennel seed, toasted and ground
- fork-crushed potato with butter
- buttered brioche bread crumbs
- chopped bacon
- sea salt
- lemon juice
Sweat the vegetables till crisp/tender in the bacon fat. Add wine and reduce till dry. Add the cream and reduce. Cool and season with salt and the fennel seed.
To assemble: ½ teaspoon potato, oyster, 1 tablespoon chowder cream, breadcrumbs, bacon, bake at 450°F for 5 minutes, season with lemon juice, chives, and sea salt.