Total Steps
4
Ingredients
13
Tools Needed
8
Ingredients
- 2 slices bacon, minced
- 1 jar oysters, drained (liquor reserved)
- 1 cup oyster liquor (or chicken broth/clam juice to make 1 cup)
- 1 tablespoon cornstarch
- 1/2 small onion onion, minced
- 2 cloves garlic, minced
- 1/2 cup white wine(optional)
- Tabasco sauce(optional)
- 1 teaspoon thyme
- 3 red potatoes, cooked and quartered
- 2 cups milk, half and half, or cream
- salt and pepper(optional)
- parsley, chopped(optional)
Instructions
Step 1
Drain oysters, reserving the liquor. Set aside. Measure oyster liquor and add clam juice or chicken stock to make 1 cup total. Mix in cornstarch. Reserve.
Step 2
In a large heavy saucepan or Dutch oven over medium-high heat, cook bacon then remove with a slotted spoon. Drain out all but 1 TBS of bacon fat.
Step 3
Cook the onion and garlic over medium heat until softened. Add white wine to deglaze the pan. Add the oysters, thyme, tabasco, potatoes, and broth/cornstarch mixture reserved in step one and cook over medium high heat until slightly thickened. About five minutes.
Step 4
Add cream/milk and season with salt and pepper to taste.5. Spoon into serving bowls, dividing oysters evenly (but give more to yourself, you worked very hard and deserve extra), and sprinkle with chopped parsley.