Provided by Chef Greg James of the Inn at Perry Cabin
1/8 cup butter, plus 1 tbsp. melted
1/4 cup minced celery
1/4 cup minced shallot
1/4 cups diced potatoes – ¼ inch by ¼ inch
1/4 cup liquor from freshly shucked oysters
1/4 cups clam juice
1.5 cups whole milk
1.5 cups heavy cream
½ TSP ginger, Minced
1 TSP lemongrass – Chopped
1/4 tsp. Worcestershire sauce
1/4 tsp. Tabasco sauce
1/4 tsp. old bay
1/4 TSP dry Colemans mustard
1 dozen grilled oysters
1/4 cup finely chopped curly parsley
Freshly ground black pepper
In a large rondo or stock pot, add the butter on medium heat. Add celery and shallot cook until tender or translucent, approx. 3-5 minutes. Add the potatoes, ginger and lemon grass, continue to cook in butter for 3-5 minutes. Add the clam juice, milk, heavy cream and oyster liquor. Cook for 5-10 additional minutes. Do not boil. Keep heat around 180 degrees. Add the Worcestershire, tabasco, old bay and Colemans Dry Mustard. Cook for 2-3 More minutes. Add the oysters, Turn off the heat. Allow the oysters to steep in the soup. Add black pepper to taste.
Add salt it needed at this point. Pour into bowls and garnish with parsley. Served with oyster crackers or saltines.
