New England Oyster Stew
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
6
- Ingredients
- 6 slices Bacon (finely chopped)
- ½ cup unsalted butter
- 1 medium onion (peeled and chopped)
- 2 ribs Celery (cleaned and finely chopped)
- salt (to taste)
- freshly ground White pepper (to taste)
- 1 pinch cayenne pepper
- 1 bay leaf
- ½ cup all-purpose flour
- ¼ cup dry white wine
- 6 cups shucked Oyster (with their liquid)
- 3 cups milk
- ½ cup heavy cream
- fresh parsley (rinsed and finely chopped; to garnish)
Preparation steps
1.
In a large pot, over medium-high heat, cook the bacon until crisp, about 4 to 5 minutes. Drain the bacon on paper towels and set aside. Drain all but 1 tablespoon of bacon fat from the pot.
2.
Add the butter to the pot with the bacon fat and melt over medium heat. Add the chopped onions and celery and cook, stirring frequently, until soft and translucent, about 5 to 6 minutes. Season with salt, pepper, cayenne and bay leaf, cook for an additional minute or two, stirring frequently. Add the flour and cook, stirring constantly, until a light roux forms, about 3 minutes.
3.
Add the wine and cook for 1 minute. Drain the liquor from the oysters; add the oyster liquor and milk to the pot and bring to a gentle simmer. Reduce heat and simmer until the mixture thickens, about 4 to 5 minutes. Add the oysters and simmer for about 2 to 3 minutes, or until the oysters start to curl. Do not over cook or the oyster will be tough.
4.
Stir in the cream and the chopped bacon and cook for 1 minute. Check seasoning and adjust if necessary. Remove the bay leaf and ladle into bowls, garnish with fresh parsley and serve hot.
