Ingredients

2 large leeks (white and pale green parts only), trimmed

4 cups vegetable oil

For soup

• 1 1/2 cups shucked small oysters (6 dozen) with 1 1/2 cups of their liquor (if necessary, add enough bottled clam juice to bring total to 1 1/2 cups)
• 2 medium leeks (white and pale green parts only), chopped
• 2 large russet (baking) potatoes (1 pound total)
• 1 teaspoon salt
• 3 tablespoons unsalted butter
• 3 1/2 cups water
• 1 cup half-and-half
• Pinch of cayenne

• Special equipment: a deep-fat thermometer

Description

It's Very Important To Use Small Oysters — Such As Kumamoto Or Prince Edward Island — In This Soup. The Oysters Themselves (not The Shell) Should...

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