The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% Off of Newsstand Price Now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Oyster Stew

Advertisement

Ingredients

4 tablespoons unsalted butter

1 tablespoon garlic, minced

1 cup yellow onion, chopped

1 cup Yukon gold potatoes, peeled, diced, and cooked

1 cup leeks, diced

1 cup clam juice

1¼ cups heavy cream

36 oysters, shucked

2 tablespoons Worcestershire sauce

Salt and freshly ground black pepper

4 tablespoons parsley, chopped

4 tablespoons applewood-smoked bacon, cooked and diced

Directions

  1. Melt the butter in a 4-quart heavy-bottomed saucepan over medium heat. Add garlic, onion, potatoes, and leeks. Cook for 3 minutes.
  2. Add clam juice and bring to a boil. Add heavy cream and bring to a boil again.
  3. Reduce heat to medium and add oysters. Simmer oysters until the edges curl up slightly and plump a little, 1−2 minutes.
  4. Stir in Worcestershire and season with salt and pepper to taste. Garnish with parsley and bacon and serve.
Print Recipe