Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon butter or olive oil
  • 1 yellow onion, diced
  • 1 teaspoon sea salt, plus more to taste
  • 2-3 sprigs rosemary
  • 2 sprigs thyme (optional)
  • 2 bay leaves
  • 1 cup dry white wine
  • 4 cups seafood stock OR 3 cups vegetable broth and 1 cup clam juice
  • 3 large baking potatoes, peeled (optional) and diced
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 3 stalks celery, sliced
  • 2 cans clams, chopped (about 6oz)
  • 1 tin smoked oysters, drained from oil (about 3oz)
  • fresh basil, as optional garnish

Instruction

  • Heat butter in pan on medium, then add onion, salt rosemary, thyme, and bay leaves. Sauté until onions have softened, and add wine. Allow wine to cook about 3 minutes on medium. 
  • Add seafood stock (or vegetable broth and clam juice) and diced potatoes. Bring soup to a boil, and then allow to simmer about 10 minutes.
  • While soup is simmering, sauté celery in a small pan and set aside. 
  • Roughly chop oysters, and set aside.
  • After potatoes have softened, ladle about half the potatoes into a blender or immersion blender cup. Pour pureé back into the soup pot, and add milk, cream, celery, clams, and oysters.
  • Simmer 5 more minutes.Taste and add extra salt if desired.  Garnish with fresh basil if desired.Serve immediately, or refrigerate up to 2 days.