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 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Oyster Stew

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