6 bacon slices
                          3 tablespoons butter
                          4 medium leeks, thinly sliced
                          1 cup dry white wine
                          4 cups fish stock
                          1 cup water
                          1 cup uncooked regular rice
                          2 tablespoons tomato paste
                          4 dozen small fresh oysters (about 5 [12-ounce] containers),
                          divided
                          3 cups whipping cream
                          3 tablespoons lemon juice
                          1 teaspoon salt
                          1 teaspoon ground black pepper
                          1/4 to 1/2 teaspoon ground red pepper
                          1/4 cup chopped chives

                          Cook bacon in a large Dutch oven until crisp; remove bacon,
                          reserving 2 tablespoons drippings in Dutch oven. Crumble bacon,
                          and set aside.

                          Melt butter in hot drippings in Dutch oven over medium-high heat;
                          add leeks, and sauté 5 minutes or until tender. Add wine; bring to a
                          boil. Reduce heat, and simmer 10 minutes or until reduced by half.
                          Stir in fish stock and next 3 ingredients; cover and simmer 20
                          minutes. Stir in 1 dozen oysters.

                          Process oyster mixture in batches in a blender until smooth,
                          stopping once to scrape down sides; return to Dutch oven. Bring to
                          a boil; reduce heat, and stir in whipping cream, remaining 3 dozen
                          oysters, lemon juice, and next 3 ingredients; cook 1 minute. Sprinkle
                          each serving with reserved bacon and chives. Yield: 4 quarts.