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.
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.