Bourbon House

Chef Darin’s from the Bourbon House in New Orleans shares his tips for shucking the perfect oyster! 

1. Pick the perfect oyster

a. heavy in your hand

b. tightly shut shells

c. deeper the shell the meatier the oyster 

2. Scrub oysters with a hard brush and rinse well 

3. Protect your hand by using a folded kitchen towel to hold the oyster

4. Place oyster flat side up and rounded edge away from you



- Under medium heat bring the olive oil up to temperature

- Add the shallots and cook for 2 minutes

- Add the garlic until aromatic, 1 minute

- Add the white wine and oyster juice and cook down for a few minutes

- Add the butter and flour to the shallot mixture

- Add the half and half and whisk the mixture to get thick, about 10-15 minutes

- Sautee the chanterelles in 2 tablespoons of butter under medium flame for about 5-7 minutes, just until the mushrooms get translucent

- Season with salt and pepper to taste and adjust consistency of the soup, if too thick, add more clam juice, if too thin, allow to reduce longer

- Take the oysters and place into an airtight container with a hole for the smoking hose to come through

- Using the smoking gun for 3-4 minutes impart as much smoke as you like, then garnish on top of the soup

- If you don’t have a smoking gun, raw oysters work as well

- Serve the soup with the smoked oysters on top, sautéed chanterelles and popcorn

  • 1 shallot, finely minced
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • ½ cup white wine
  • ¾ cup oyster juice *Clam juice works as well
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 2 cup half and half
  • salt and pepper to taste
  • 2 cups Chanterelles
  • 2 tablespoon butter
  • 6 oysters, shucked and smoked *smoking optional
  • ½ cup popcorn
  • 3 sprigs lemon thyme


Melt butter in a heavy gauge saucepot, add the bacon and render until fat is clear.  Add the garlic, celery and leeks and sauté for 5 minutes.  Add the flour and mix thoroughly, making certain that nothing sticks.  Stir in the oyster liquor and bay leaves, and cook for 30 minutes.

Lower the heat and add the potatoes.  When the potatoes are tender, add the oysters.  When the edges of the oysters begin to curl, stir in the cream. 

Ladle the chowder into serving bowls.  Finish with green onion, whole butter and a few splashes of Tabasco. 

Get The Original Louisiana Oyster Chowder at Bourbon House  · 144 Bourbon St New Orleans, LA 70130  · Reservations 504.522.0111
  • ½ lb, plus 2t Unsalted butter
  • ½ lb Pecan smoked bacon, diced
  • 2 T Garlic, minced
  • 4 stalks Celery, chopped
  • 2 C Leeks, half moons
  • 1 C All-purpose flour
  • 1 qt Louisiana oysters (reserve the liquor)
  • 3 ea Bay leaves
  • ½ lb Russet potatoes, half riced and half diced
  • 2 C Heavy cream
  • 1 bunch Green onion
  • Tabasco to taste
  • Kosher salt and white pepper to taste
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