Oyster-Spinach Chowder

Name: Oyster-Spinach Chowder
Ingredients: 3 garlic cloves, very thinly sliced; 2 cups thinly sliced leeks, white part only; 3 cups thinly sliced onions; 4 ounces pancetta or lean bacon, diced; 4 ounces pancetta or lean bacon, diced; 1 tablespoon olive oil; 1 tablespoon unsalted butter; Tiny garlic croutons and chopped fresh chives for garnishing (optional); Tiny garlic croutons and chopped fresh chives for garnishing (optional); 1 tablespoon grated lemon zest; 1 pound small shucked, drained oysters (about 2½ cups); Kosher or sea salt and freshly ground pepper; 4 cups lightly packed baby spinach; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 2 cups cream or No-Cream Cream; ¼ cup dry sherry; 2 cups thickly sliced small new potatoes; 2 cups cream or No-Cream Cream; 2 teaspoons chopped fresh thyme or 1 teaspoon dried; 2 teaspoons chopped fresh thyme or 1 teaspoon dried; 6 cups rich Shellfish Stock or Chicken Stock; 6 cups rich Shellfish Stock or Chicken Stock

Preparation info

Serves
8

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Over the past few years I’ve gravitated away from rich, cream-based soups, but every once in a while I can’t resist. I’m using cream in this recipe, but a very delicious and healthful alternative is the No-Cream Cream recipe that follows. Be sure your oysters are small. If you get large ones, marinate them in milk in the refrigerator for a couple of hours and then rinse to remove strong flavors. Cut into bite-sized portions before adding to the chowder.

Ingredients

Soup
Gluten-free

Ingredients

Method