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.

☆☆☆☆☆ 0 votes
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


1Wipe 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.
2Add 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.
3Return 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 Oyster Stew

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