Recipe Inspiration: Oyster Stew

By Anna McCoy On Thursday, February 02 nd, 2012 · no Comments · In Recipes

In an effort to help take the chill off the cold weather, try this Oyster Stew recipe from our chefs in honor of our 30th anniversary.This recipe is perfect for enjoying with a few loved ones or a large group of people.

Oyster Stew

Oyster Stew
 Serves 8

1 1/2 cups shucked small oysters (6 dozen) with 1 1/2 cups of their liquor
(if necessary, add enough bottled clam juice to bring total to 1 1/2 cups)
½ cup roasted Yellow Pepper; seeded, skinned and finely chopped
2 medium leeks (white and pale green parts only), chopped
2 large Yukon Gold potatoes (1 pound total)
½ bunch fresh thyme tied
1 teaspoon salt
3 tablespoons unsalted butter,  plus 8 oz
2 cups ½ & ½
1 cup heavy cream 40%
Pinch of cayenne

Pick over oysters, discarding any bits of shell, and rinse well. Wash chopped leeks in a bowl of cold water, agitating them, then lift out and drain well. Peel potatoes and cut into 1/2-inch cubes.
Cook leeks, potatoes, thyme bunch and salt in butter in a 4-quart heavy saucepan, covered, over low heat, stirring occasionally, until potatoes are beginning to soften, about 15 minutes. Add ½ & ½ and simmer, over moderate heat until potatoes are very tender, about 10 minutes.
Remove thyme bunch just before you begin to purée. Purée soup in batches with 8 ounces of butter, in a blender until very smooth (use caution when blending hot liquids), transferring to a bowl.

Return soup to saucepan. Add oyster liquor and heavy cream and bring to a simmer over moderate heat, stirring occasionally (do not boil). Add oysters and cayenne and cook, stirring occasionally, just until oysters become plump and edges curl, about 3 minutes. Season with salt.

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