Oyster Stew



This oyster stew can be transformed from a comforting one-pot meal to an elegant dish for guests when you top it with Caviar Toasts: Dollop toasted slices of baguette with 1 teaspoon sour cream, 1/2 teaspoon caviar and a sprinkle of herbs. Place each toast atop a steaming bowl of stew. Serve with a salad of butter lettuce, orange segments and red onion tossed with vinaigrette. This is from Diabetic Connect.

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20 Min


25 Min


Stove Top


3 slice
2 tsp
canola oil
2 c
diced onion
1 c
diced celery
1/4 tsp
1/4 tsp
freshly ground pepper
1/2 c
dry white wine
(2) 8 oz
bottles clam juice
1 1/2 c
water, divided
1 lb
baby or new potatoes, cut into bite-size chunks
3 Tbsp
all-purpose flour
1 lb
shucked oysters,drained and chopped into bite-size pieces
1/2 c
light cream
2 Tbsp
chopped fresh herbs, such as dill and chives

Directions Step-By-Step

Wipe out the pot. Add oil. Heat over medium heat. Add onion,celery,salt and pepper. Cook stirring often,until the vegetables start to soften and brown slightly,about 2 minutes. Pour in wine. Increase heat to medium high and cook,scraping up any browned bits,until the wine is evaporated,1-3 minutes.
Add clam juice, 1 cup water and potatoes; cover and bring to a simmer. Reduce heat to medium low and simmer. Stirring occasionally until the vegetables are tender,10-15 minutes. Whisk the remaining 1/2 cup water with flour until smooth and stir into the stew.
Return to a simmer over medium high heat. Stirring constantly. Cook stirring until
thickened. About 1 minute. Stir in oysters, cream and herbs. Return to a simmer and immediately remove from the heat. Let stand for 5 minutes to finish cooking the oysters. Serve sprinkled with the reserved bacon.

About this Recipe

Course/Dish: Vegetables, Potatoes, Fish Soups
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy