RECIPES - SOUPS
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||cup onion, diced|
|1||cup celery, diced|
|1||clove garlic, crushed|
|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||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.
PRINTER FRIENDLY RECIPE