Serves 4
2 ounces unsalted butter
1 carrot, cut into small dice
2 celery stalks, cut into small dice
1⁄2 small yellow onion, cut into small dic
1 cup medium diced potato (place in water to prevent browning)
2 cups clam juice
2 dried bay leaves
1 pint standard oysters with liquor
1⁄2 cup whipping cream
2 teaspoons fresh thyme leaves
kosher salt to taste
freshly ground black pepper
In a large saucepot, melt butter, season, and sweat carrot, celery, and onion until onions are translucent. Add potato dice, clam juice, and bay leaves to pot. Simmer until potatoes are soft but not mushy. Add oysters and oyster liquor, cream, and thyme leaves. Check seasoning, but be careful with the salt since oysters are already salty. Heat soup through but don’t boil the soup. Serve in big, warmed bowls.
