recipe comes from Karen
( Ilyce is her alias ) who is in a recipe club
with between twenty and thirty members, the oldest
of whom is eighty-six and the youngest is thirteen,
who collect recipes and love to cook.
told me that she is "thirty-four years old,
single and loves to cook, among other things.
I've been cooking and collecting recipes since
I was in my teens and have a very big collection.
I collect from magazines, friends, newspapers,
brochures, advertising material, and product recipes,
the net, recipe groups and a list of other places.
If I've taken the recipes from the web or from
a magazines, there should be a source but sometimes,
over the years, it wasn't collected".
sl Bacon, cut into thin strips
1 lg Onion, cut into fine dice
1 lg Leek, white part only - sliced thin
1 lg Red potato, peeled and cut into 1/2inch
1 c Whipping cream
4 c Milk
1/2 c Bottled clam juice
4 c Packed young spinach leaves
16 Fresh oysters and their - liquor
7 oz Smoked oysters, well rinsed in cold water,
gently patted dry
1/2 ts Salt
Freshly ground white pepper
the bacon in a 3-quart pot over medium high
heat until lightly browned, about 4 minutes.
the onion and leek and cook until softened,
about 4 minutes, stirring often.
the potato, cream, milk and clam juice and bring
to boil. Simmer, uncovered, until potato is
just short of cooked, about 8 minutes.
soup can be made ahead up to this point and
refrigerated overnight. Gently reheat if chilled.
the spinach and fresh and smoked oysters and
cook just until fresh oysters are cooked, about
additional clam juice if needed for consistency.
with salt and white pepper to taste. Serve immediately.
to know how to shuck an oyster? <click