Oyster Stew Supreme
Don't let the list of ingredients intimidate you - this actually goes together very quickly and makes a perfect last minute hearty and satisfying dinner.
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INGREDIENTS
Nutrition- 2
- 1⁄2cup butter
- 1
- 2
- 1
- 3tablespoons Wondra Flour
- 1pinch cayenne
- 1⁄2teaspoon dried thyme
- 1(8 ounce) bottle clam juice
- 1⁄4cup dry sherry
- 1 1⁄2cups heavy cream
- 1(12 ounce) can evaporated milk
- 16ounces shucked oysters, with their liquor
- 3dashes Worcestershire sauce
- 1⁄2
DIRECTIONS
- 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.