Oyster Stew

From Yankee Magazine — September 2006

Fish and Seafood Recipes

Preparation Time: 30 minutes

Start to Finish Time: 30 minutes

Yield: 4

• 1 pint oysters in liquor (about 25 shucked oysters)
• 2 tablespoons unsalted butter
• 1 small leek, washed and finely diced
• 2 small stalks celery, finely diced
• 1-1⁄2 cups milk
• 1⁄2 cup heavy cream
• Kosher or sea salt and freshly ground black pepper, to taste
• 1-1⁄2 cups Fino or Amontillado sherry (optional)
• Garnish: 1 tablespoon chopped chives
• Common crackers, oyster crackers, or croutons

Strain the oysters and their liquor into separate containers and keep both refrigerated until ready to use.

In a large, heavy-bottomed saucepan, melt the butter over medium heat until foaming. Add the leek and celery and sauté until softened and translucent, about 8 minutes—do not brown. Stir in the milk, cream, and oyster liquor into the saucepan with the vegetables. Do not allow the liquid to boil. When the soup base is simmering, add the oysters and poach them until they begin to shrink and curl on the edges, about 2 minutes. Season with salt and pepper.

Divide the stew into four bowls and add sherry (if desired) to each bowl. Garnish with chives and serve crackers on the side.

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