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Josh's Hog Island Oyster Chowder!




Source of Recipe


Chef Josh Silvers of Syrah


List of Ingredients




Diced vegetables: 1/2 cup of each of these 5 vegetables, diced carrots, fennel, onion, celery and mushrooms
1/2 teaspoon minced garlic
1 ounce Pastis (Pernod or other licorice flavored liquor)
1/2 cup white wine


2 cups shucked oysters* with oyster juices
*About 2 dozen extra-small Hog Island Oysters will yield 2 cups shucked. If unavailable, substitute Pacific Oysters from the Northwest - since they can be quite large, chop them first into teaspoon sized pieces. Shuck all fresh oysters over a bowl to catch the flavorful oyster juices known as 'oyster liquor'.

2 cups (1 pint) Clover cream
2 cups (16 ounces) water
1 teaspoon chopped tarragon leaves
salt, pepper and Tabasco Sauce to taste
1 tablespoon chopped Italian parsley

Recipe



Warm 4 individual ceramic soup bowls or one larger serving bowl in a low oven. Melt butter in a skillet, add the diced vegetables and sweat. When vegetables are softened, add the garlic and cook for 2 minutes. Add the Pastis and flambé. Add the white wine, oysters and their liquor; cook for 2 minutes. Add the cream and water, bring to a simmer. Add the tarragon and cook over low heat (stirring often and gently) for 10-15 minutes. Season to taste with salt, pepper and Tabasco. Ladle soup into warm bowl, top with sprinkling of parsley and serve!