This is our ode to bitterly cold New England winters and a cross between lobster bisque and clam chowder. It’s filling enough for a main course and, thinned out, can make a nice sauce for baked cod, sole, or halibut.
Yield: 6 servings
Heat canola oil in a saucepan to 375˚F. Add shallots and fry until crispy, about 1 minute. Remove from oil and drain on paper towels.
In a large soup pot on medium heat, cook bacon until crispy, about 10 minutes. Remove bacon and all but 1 tablespoon of fat from pan. Dice bacon and reserve.
Add 1 tablespoon of butter to pot. When foam subsides, add onion and cook for 3 minutes. Add carrots and celery and cook until soft, about 10 minutes. Add flour and cook, stirring constantly, for 3 minutes. Add liquor from oysters and clam juice, stirring constantly, until thickened, about 3 minutes. Add oysters and cook 3 minutes. Transfer mixture to food processor and puree until smooth. Return mixture to pot. Add cognac, cream, remaining oysters, and reserved bacon. Heat until oysters are just cooked through and liquor from cognac has cooked off, about 3 minutes. To serve, garnish with shallots and tarragon.
