Oyster Stew

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Drain the oysters in a colander set over a bowl. Reserve the juices.
  • Saute the bacon in a large pot over medium heat until crisp and the fat is rendered. Remove the bacon with a slotted spoon and reserve.
  • Saute the onions in the bacon fat until tender and translucent, but not brown, about 5 minutes.
  • Add flour, and cook over low heat for 2 to 4 minutes, stirring constantly with a wooden spoon.
  • Add the milk and the reserved oyster juice gradually, whisking constantly to prevent any lumps from forming.
  • Add the bay leaf, and simmer for 20 minutes, skimming as necessary.
  • Add the oysters and simmer about 5 minutes, or until oysters are barely cooked. Take care not to overcook the oysters.
  • Add the warm cream and adjust the seasoning with salt and pepper.
  • Ladle the soup into heated bowls and garnish with the reserved bacon and oyster crackers.
Advertisement