:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/tO59YCWk--EUrklo97f-/72786b1ecce9485266b7d6ab283770.jpg "Baked Oysters Chowder in a Shell")
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.
Ingredients
- 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 heavy cream
- 1 tablespoon fennel seed, toasted and ground
- fork-crushed potato with butter
- buttered brioche bread crumbs
- chopped bacon
- chives
- sea salt
- lemon juice
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Directions
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.
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TASTElistBaked 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.
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.
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