Oyster Soup with Frizzled Leeks - Restaurant Association of Nova Scotia

Ingredients

• 2 large leeks (white and pale green parts only), trimmed
• 4 cups vegetable oil
• 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 lb total)
• 1 teaspoon salt
• 3 tablespoons unsalted butter
• 3 1/2 cups water
• 1 cup half-and-half
• Pinch of cayenne