Shelly's Recipe

OYSTER ROCKEFELLER CHOWDER

Category: Chowders

12 select oysters and liquor
6 strips bacon
1 baking potato
1 tbsp minced shallots
6 oz liquorices flavored liqueur (like Pernod)
1 cup finely chopped fresh spinach
1 quart heavy cream
1/2 tbsp white pepper
1/2 tsp nutmeg
1 tsp salt
1/4 cup shredded white cheddar

Shuck oysters and reserve liquor. Cook bacon, reserve fat; dice bacon. Peel potato and cut into 1/4 inch cubes and hold in cold water.

In a large saute pan, heat bacon fat; add shallots and saute. Add liqueur and flambe. Add the bacon and spinach; saute briefly. Add heavy cream, oyster liquor, potato cubes and seasonings. Bring to a boil and reduce heat to low; simmer for 3 minutes. Adjust seasonings, if necessary. Sprinkle with cheese and serve with oyster crackers.