Oyster Stew Supreme
photo by Bonnie G #2
- Ready In:
- 2 slices bacon, diced
- 1⁄2 cup butter
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 garlic clove, crushed
- 3 tablespoons Wondra Flour
- fresh ground black pepper
- 1 pinch cayenne
- 1⁄2 teaspoon dried thyme
- 1 (8 ounce) bottle clam juice
- 1⁄4 cup dry sherry
- 1 1⁄2 cups heavy cream
- 1 (12 ounce) can evaporated milk
- 16 ounces shucked oysters, with their liquor
- 3 dashes Worcestershire sauce
- 1⁄2 cup parsley, finely chopped
- 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.
Questions & Replies
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My father-in-law was raving about Oyster stew...except his was pretty basic (milk oyster garlic and milk). Although his sounded just fine I had to try this recipe. Boy am I glad I did! It is unbelievable, simple and quite frankly G-O-U-R-M-E-T!!!!!! I will definitely be making it again. The only changes I made was more garlic, about 1.5 tsp fresh thyme and instead of clam juice (none at the store) I used a little chicken broth & didn't even miss the clam flavor. If you have never tried oysters or oyster stew...you gotta try this!!!!!
Wow! I had to leave out the sherry and I had to substitute evaporated milk for the heavy cream and I used cilantro instead of parsley. I made large dices of the bacon so I could lift out after cooking for my hubby but so good. I had to purchase the fresh oysters in the jars. Will I make again? You bet I will. Thanks!
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Living on Cape San Blas, America's #1 beach is great - we have sugar white sand, emerald green water, fabulous fresh seafood, wildlife all around, and even what we don't have makes life good: no crowds, no traffic jams, no high rises, no crime. But since we also have virtually no restaurants either, we're into creating great meals at home for friends and neighbors. Since we're always exchanging recipes, I started an online cookbook of our fave recipes, http://CapeSanBlasCookbook.com. For a taste of what's cooking on Florida's Forgotten Coast, I hope you'll stop by and take a browse.