Oyster Chowder from Syrah Bistro

Recipe Date: February 4, 2021
Difficulty: Easy
Measurements: Imperial (US)

This recipe was provided by Chef Josh Silvers of Syrah Bistro in Santa Rosa, CA.

Ingredients

  • 1/2 c. carrots, diced
  • 1/2 c. fennel, diced
  • 1/2 c. onion, diced
  • 1/2 c. celery, diced
  • 1/2 c. mushrooms, diced
  • 1/2 tsp. garlic, minced
  • 2 c. Hog Island Sweetwater oysters, shucked and chopped
  • 1 oz. Pernod
  • 1/2 c. Inman Family Pinot Gris
  • 3 TB. butter, unsalted
  • 2 c. water
  • 2 c. cream
  • 1 tsp. tarragon, chopped
  • 1 tsp. Italian parsley, chopped
  • Salt & pepper, to taste
  • Tabasco

Directions

Melt butter & sauté first five ingredients and sweat, then add garlic cook 2 minutes. Add Pernod and flambé. Add wine, oysters and the juice, cook 2 minutes. Add cream and water, bring to a simmer. Add tarragon, cook 10 to 15 minutes. Season with salt, pepper, and Tabasco to taste. Pour into a warm bowl. Top with parsley and serve.

Serves 4-6

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