Shrimp-and-Smoked-Oyster Chowder
"There are several tricks to this terrific chowder from Linton Hopkins of Restaurant Eugene and Holeman and Finch Public House in Atlanta. He adds potato chunks to the broth for thickness, then pours in a little naturally low-fat buttermilk for creamy tanginess. And instead of fatty bacon, he uses smoked oysters to give the chowder a slightly woodsy flavor...."
INGREDIENTS
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3 water
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1 bottled clam broth
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1/2 medium shrimp
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6 garlic
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1/4 dry sherry
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1/2 crushed red pepper
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2 bay leaves
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1 onion
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1 extra-virgin olive oil
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1 fennel bulb
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1 celery rib
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1 green bell pepper
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1 peeled Italian tomatoes
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1 baking potato
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Salt
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Freshly ground black pepper
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6 skinless grouper or cod fillet
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1 smoked oysters
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1 Worcestershire sauce
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1 buttermilk
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2 chopped flat-leaf parsley
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