Recipe

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• 2 slices bacon, diced
• 1/2 cup butter
• 1 medium onion, diced
• 2 stalks celery, diced
• 1 garlic clove, crushed
• 3 tbsp flour
• salt
• fresh ground black pepper
• 1 pinch cayenne
• 1/2 tsp dried thyme
• 1 (8 oz) bottle clam juice
• 1/4 cup dry sherry
• 1 1/2 cups heavy cream
• 1 (12 oz) can evaporated milk
• 1 pint shucked oysters , with their liquor
• few dashes of worcestershire sauce
• 1/2 cup parsley, finely chopped

• 1 Sauté diced bacon in a non-stick soup pot over low heat until rendered.
• 2 Add butter and heat until melted.
• 3 Add onions, celery and garlic and continue to cook over low heat, stirring occasionally, until translucent.
• 4 Add salt and pepper to taste, pinch of cayenne, thyme and flour, whisking steadily to make a roux. you want this to be light so don't cook to long as
• 5 it will get darker.
• 6 Slowly whisk in clam juice, whisking until smooth, then sherry, whisking until smooth.
• 7 Whisk in cream, whisking until smooth, then whisk in evaporated milk, whisking until smooth.
• 8 Raise heat slightly, stir while bringing just until it starts to boil, then lower heat and whisk until slightly thickened, about 5 minutes. Note: you never know how thick a roux makes a dish until it comes to a boil.
• 9 Stir in oysters with their liquor, several dashes of Worcestershire sauce and the chopped parsley.
• 10 Continue to heat, stirring occasionally, until oysters curl at the edges indicating they are heated through.