Recipe: The Silver Shamrocks' Oyster Chowder

Don't like clams? Check out this oyster chowder:

The Silver Shamrocks' Oyster Chowder

3 tablespoons butter
1 large carrot, diced
1 medium onion, diced
1 large stalk celery, diced
1 head of fennel, julienned
¾ cup dry white wine
3 medium Yukon gold or red potatoes, diced
1-2 handfuls of spinach, chopped
1 clove garlic, finely chopped
1 teaspoon Old Bay
2 cups fish stock, oyster liquor, or clam juice
2 tins smoked oysters, roughly chopped or fresh oysters
2 cups heavy cream 
2-4 dashes Tabasco
Salt and black pepper to taste
Fresh herbs (thyme, chives, parsley)

1- In a large saucepan over medium heat, melt the butter and add carrot, onion, celery, garlic, fennel and potatoes. Sauté until vegetables soften, and season lightly with salt and pepper. 
2- Deglaze pan with white wine until evaporated. 
3- Add stock. Reduce heat to a simmer and cook until the potatoes are cooked though. Add cream, and cook until slightly reduced. 
4- Add Old Bay, Tabasco, Salt and Pepper 
5- Turn heat to low and add the chopped smoked oysters, spinach LAST. Taste and adjust seasonings if necessary.
6- Serve with oyster crackers, or in a sourdough bread bowl.