From: Executive Chef Ed Brown, Sea Grill, New York City. Yield: 8 servings. 16 medium-sized oysters, shucked 1⁄2 cup clam juice 1 cup light chicken or turkey stock 1⁄4 cup diced bacon 1⁄4 cup diced onions 1 Tbsp. chopped garlic 1⁄4 cup celery hearts, diced 1⁄4 cup yellow celery leaves, sliced 1 Tbsp. fresh thyme 1 Tbsp. sweet paprika to taste, salt and pepper 4 cups corn bread, cubed and toasted until dry Sweat bacon over medium heat until fat is well rendered and bacon is still soft. Add ...
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