Oyster Stew

1
LINDA BAILEY

By
@miffed13

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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
6
Prep:
20 Min
Cook:
25 Min
Method:
Stove Top

Ingredients

  • 3 slice
    bacon
  • 2 tsp
    canola oil
  • 2 c
    diced onion
  • 1 c
    diced celery
  • 1/4 tsp
    salt
  • 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

How to Make Oyster Stew

Step-by-Step

  1. 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.
  2. 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.
  3. 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.

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