Recipe - Oyster Chowder

4 ounce Bacon, minced
1 cup Onions, minced
1 One half cup Mushrooms, cut or sliced up
1 One half cup Medium dry sherry
4 Cloves garlic, minced
2 One half cup Clam juice
3 cup Milk
1 tablespoon Cornstarch (optional, for
thickening)
1 cup Scallions
1 Juice of lemon
Cayenne
Salt to taste
1 cup Oysters
Cornbread, cut or sliced up

Saute the chopped bacon over medium heat in a saucepan large enough to hold
the entire soup. When the bacon is browned, remove the excess grease and
add the onions, mushrooms, sherry and garlic. Simmer together until sherry
is almost gone. Add the clam juice and bring to a simmer. Let mixture
reduce by half. Then add the milk and bring to a simmer. Let the soup
simmer together about ten minutes. You can hold this over a hot water bath
until ready for serving. About three minutes before serving, add the
oysters, scallions and lemon juice. Season with cayenne and salt, serve
over a slice of cornbread in a large soup bowl. Garnish the top with a few
chopped scallions if desired. Source: Food & Wine the Westin Way Chef Jamie
Morningstar, Napa Valley California. Typed in MMFormat by cjhartlin@msn.com
Yield: 2
Posted to MMRecipes Digest V5 #028 by "Cindy Hartlin"
cjhartlin@email.msn.com on Jan 27, 1998