Directions

1. Separate oysters from the juice, making sure to check for any shell remnants. Set aside. Strain oyster juice through a fine sieve and set aside.
2. Melt butter or heat oil in a large Dutch oven over medium heat. Add bacon and cook until fat has rendered and bacon has started to crisp up. Remove bacon and set aside on a clean paper towel to drain.
3. Turn heat down to medium low. Add onion, bell pepper, celery, carrots and potatoes to the pot and cook stirring frequently until vegetables are soft but not brown, about 10 minutes. Add garlic and cook until fragrant, about 1 minute.
4. Add reserved oyster juice, tomatoes (and their juice) and thyme. Simmer until potatoes are tender, about 15 to 20 minutes. If it seems dry, add one cup of water.
5. Using a wooden spoon, smash a few potatoes against the side of the pot to release their starch and help thicken the broth.
6. Add oysters and cook just until edges curl, about 2 minutes.

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