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Amen’s Traditional Oyster Stew



3 tablespoons butter

¼ onion, diced small

1 stalk celery, diced small

1 garlic clove, minced

3 tablespoons flour

¼ cup white wine

¼ teaspoon thyme, fresh

3½ cups heavy cream

6 oysters, shucked with liquid reserved

Salt and pepper to taste


  1. In a medium stockpot, sauté onion, celery, and garlic over medium-low heat in butter until soft—about 3 minutes.
  2. Add flour and stir until light brown. Add wine and reserved oyster liquor and cook one minute.
  3. Add remaining ingredients, except the oysters, and reduce heat to low. Cook soup for 10 minutes, stirring occasionally.
  4. Add oysters and cook for 1 minute. Salt and pepper to taste and serve immediately.
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