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Oyster Stew

by in Sep 2006

Total Time: 30

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 saut

Updated Tuesday, August 29th, 2006
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One Response to Oyster Stew

  1. J.C. Martin October 4, 2008 at 12:41 pm #

    Celery didn’t seem to fit in the recipe.

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