Oyster and Spinach Chowder

 

This is a riff on a spinach and oyster soup that my dad used to make for himself on Friday night after a 12-hour day at our market. He'd always bring in any leftovers for my brother and me to share the next day. I added potatoes to make it a little heartier, and swapped baby spinach leaves for the regular spinach he would use.

What you will need

2 1/2 dozen freshly-shucked oysters and their liquor

1 1/2 cups clam juice

1/2 cup water

1 tablespoon butter

1 tablespoon extra-virgin olive oil

1 cup diced onion or 1 medium leek, white and light green part only, thinly sliced

1 large clove garlic, minced

2 cups diced potatoes (small dice) -- I used Yukon Gold

1 1/2 cups heavy cream

6 ounces baby spinach leaves, thick stems discarded

Salt and pepper, to taste

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