Oyster Stew Supreme

READY IN: 30mins




  • Sauté diced bacon in a non-stick soup pot over low heat until rendered.
  • Add butter and heat until melted.
  • Add onions, celery and garlic and continue to cook over low heat, stirring occasionally, until translucent, taking care not to let them brown.
  • Add salt and pepper to taste, pinch of cayenne, thyme and Wondra or other fine white flour, whisking steadily to make a roux.
  • Cook, whisking steadily, for several minutes.
  • Slowly whisk in clam juice, whisking until smooth, then sherry, whisking until smooth.
  • Whisk in cream, whisking until smooth, then whisk in evaporated milk, whisking until smooth.
  • Raise heat slightly, stir while bringing just until it starts to boil, then lower heat and whisk until slightly thickened, about 5 minutes.
  • Stir in oysters with their liquor, several dashes of Worcestershire sauce and the chopped parsley.
  • Continue to heat, stirring occasionally, until oysters curl at the edges indicating they are heated through.