Oyster Stew


Not one of my favorites, but you know there is a calling for this! This was sent to me by a lady who serves this every New Years Eve as a tradition in her home.

This recipe can be doubled or tripled depending on your crowd size.

9 bacon slices, chopped and cooked

2 cups chopped leeks ( just the white and pale green parts only)
2 tablespoons chopped fresh thyme
1 tablespoon all purpose flour
1 1/2 cups bottled clam juice
1 1/2 cups half and half
1 8-ounce jar oysters, drained, juices reserved, oysters cut into 1/2-inch pieces
1 10-ounce russet potato, peeled, cut into 1/2-inch pieces

Cook bacon in heavy large saucepan over medium-high heat until crisp and brown, about 3 minutes.

Add leeks and thyme to pan; cook until leeks start to soften, about 5 minutes. Add in flour. Gradually add in clam juice, half and half and reserved oyster juices. Add potato; bring to boil. Reduce heat; cover and simmer until potato is tender, about 20 minutes. Add oysters; simmer, uncovered, until oysters are heated through and just firm, about 4-5 minutes. Season with salt and pepper.

Serve with warm bread, crackers, or rolls

The copyright of the article Oyster Stew in Gourmet Recipes is owned by Marna Gatlin. Permission to republish Oyster Stew in print or online must be granted by the author in writing.

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