Rockefeller Chowder

Serves:
4-6
Chef:
John Huggins
Ingredients:

4 strips bacon cut into small dice
1 small onion, diced
2 teaspoons chopped garlic
2 cups shucked oysters with liquor
4 cups heavy cream
2 cups small-diced potatoes
1 lb. fresh spinach, rough chopped
½ cup sambuca
4 teaspoons salt
2 teaspoons white pepper

Instructions:

In a pot over medium heat, add bacon and cook until brown, stirring constantly. Add onions and cook 5 minutes, add garlic and cook 1 minute. Add oyster liquor and cream and bring to a boil. Reduce heat to low, and add potatoes and spinach in batches, stirring until each batch of spinach is wilted. Add sambuca and oysters. Heat until oysters are cooked—about 4 minutes. Serve with grilled bread.