Jersey Oyster Chowder with Seaweed and Herbs

In a large pot or Dutch oven, melt the butter over medium heat. Add the leek, celery, and carrot and cook until softened, about 5-7 minutes.

Add the diced potato and cook for another 3 minutes, stirring occasionally.

If using, pour in the white wine and cook for 1 minute, scraping up any browned bits from the bottom of the pot.

Pour in the fish stock and add the thyme sprigs and chopped seaweed. Bring to a simmer, then reduce heat and cook until the potatoes are tender, about 10-15 minutes.

Remove the thyme sprigs. Stir in the reserved oyster liquor and heavy cream. Season with salt and pepper to taste.

Gently add the shucked oysters to the chowder and cook until they are just heated through and plump, about 2-3 minutes. Do not overcook the oysters or they will become tough.

Stir in the fresh parsley and lemon juice. Serve immediately.