OYSTER STEW

There’s nothing like a hearty oyster stew to take the chill off a cold winter’s day. While not for the calorie conscious, this rich and creamy elixir, laden with lots of delicious Jamestown oysters, will warm you to the core.

2	slices bacon, diced
1/2	cups butter
1	cup onion, diced
1	cup celery, diced
1	clove garlic, crushed
4	tablespoons flour
1	cup clam juice
1/4	cup dry sherry
12	ounces evaporated milk (1 can)
1/2	cup parsley, finely chopped, extra for garnish
1/2	teaspoon salt
1/2	teaspoon pepper
1/2	teaspoon thyme
1/4	teaspoon cayenne
1	cup heavy cream
16	Sequim Bay oysters, shucked, with their liquor
1	tablespoon Worcestershire sauce

• Using a large soup pot, sauté the bacon over low heat until just cooked but not yet browned.
• Add the butter, onion, celery and garlic over low heat for 5 minutes, stirring occasionally to avoid browning.
• Whisk in the flour to make a roux, then slowly whisk in the clam juice, sherry, and evaporated milk, until smooth. Continue cooking, whisking in the parsley salt, pepper, thyme, and cayenne.
• Transfer this mixture to a blender and liquefy. When smooth and creamy, return to the pot and add the cream. Over medium heat, bring the soup to a boil, then reduce to simmer and cook for about 5 minutes, allowing all of the ingredients and flavors to fully incorporate.
• Add the oysters and Worcestershire and cook until the oysters are fully heated.
• Serve in shallow soup bowls with a sprinkle of parsley.