Oyster Chowder

Directions

1. 1
   Saute bacon in heavy large saucepan over medium-high heat until crisp and brown, about 3 minutes.
2. 2
   Transfer 1 tablespoon bacon to small bowl; reserve for garnish.
3. 3
   Add leeks and thyme to pan; saute until leeks begin to soften, about 3 minutes.
4. 4
   Whisk in flour.
5. 5
   Gradually whisk in clam juice, half and half and reserved oyster juices.
6. 6
   Add potato; bring to boil.
7. 7
   Reduce heat; cover and simmer until potato is tender, about 10 minutes.
8. 8
   Add oysters; simmer, uncovered, until oysters are heated through and just firm, about 3 minutes.
9. 9
   Season with salt and pepper.
10. 10
    Ladle chowder into bowls.
11. 11
    Sprinkle with reserved bacon and serve.