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.
yield
6 serving(s)
prep time
20 Min
cook time
25 Min
method
Stove Top
Ingredients For oyster stew
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3 slicebacon
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2 tspcanola oil
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2 cdiced onion
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1 cdiced celery
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1/4 tspsalt
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1/4 tspfreshly ground pepper
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1/2 cdry white wine
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(2) 8 ozbottles clam juice
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1 1/2 cwater, divided
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1 lbbaby or new potatoes, cut into bite-size chunks
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3 Tbspall-purpose flour
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1 lbshucked oysters,drained and chopped into bite-size pieces
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1/2 clight cream
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2 Tbspchopped fresh herbs, such as dill and chives
How To Make oyster stew
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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.
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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.
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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.
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