Oyster Stew Supreme

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 slices bacon, diced
• 1/2 cup butter
• 1 medium onion, diced
• 2 stalks celery, diced
• 1 garlic clove, crushed
• 3 tablespoons wondra flour
• salt
• fresh ground black pepper
• 1 pinch cayenne
• 1/2 teaspoon dried thyme
• 1 (8 ounce) bottle clam juice
• 1/4 cup dry sherry
• 1 1/2 cups heavy cream
• 1 (12 ounce) can evaporated milk
• 16 ounces shucked oysters, with their liquor
• 3 dashes worcestershire sauce
• 1/2 cup parsley, finely chopped

Recipe

• 1 sauté diced bacon in a non-stick soup pot over low heat until rendered.
• 2 add butter and heat until melted.
• 3 add onions, celery and garlic and continue to cook over low heat, stirring occasionally, until translucent, taking care not to let them brown.
• 4 add salt and pepper to taste, pinch of cayenne, thyme and wondra or other fine flour, whisking steadily to make a roux.
• 5 cook, whisking steadily, for several minutes.
• 6 slowly whisk in clam juice, whisking until smooth, then sherry, whisking until smooth.
• 7 whisk in cream, whisking until smooth, then whisk in evaporated milk, whisking until smooth.
• 8 raise heat slightly, stir while bringing just until it starts to boil, then lower heat and whisk until slightly thickened, about 5 minutes.
• 9 stir in oysters with their liquor, several dashes of worcestershire sauce and the chopped parsley.
• 10 continue to heat, stirring occasionally, until oysters curl at the edges indicating they are heated through.