Oyster Stew

Name: Oyster Stew
Ingredients: 1 (12-ounce) container fresh oysters, undrained; 2 tablespoons butter; 1 tablespoon canola oil; 1 small onion, chopped; 1 medium carrot, diced; 2 celery ribs, chopped; 1/2 cup white wine; 4 cups whipping cream; 2 medium Yukon Gold potatoes, cut into 1-inch cubes; 1 1/2 teaspoons salt; 1/2 teaspoon freshly ground pepper; 2 plum tomatoes, chopped; 8 bacon strips, cooked and crumbled; Chopped fresh chives

14 ingredients

4 steps

Ingredients

1 (12-ounce) container fresh oysters, undrained
2 tablespoons butter
1 tablespoon canola oil
1 small onion, chopped
1 medium carrot, diced
2 celery ribs, chopped
1/2 cup white wine
4 cups whipping cream
2 medium Yukon Gold potatoes, cut into 1-inch cubes
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
2 plum tomatoes, chopped
8 bacon strips, cooked and crumbled
Chopped fresh chives

Directions

1

Drain oysters, reserving liquor (liquid from oyster container); set aside.
2

Melt butter in canola oil in a Dutch oven over medium heat; add onion, carrot, and celery, and saute 5 minutes or until tender.
3

Add white wine and reserved oyster liquor; simmer 5 minutes, or until reduced by half. Stir in whipping cream, cubed potatoes, salt, and pepper; simmer 15 minutes or until cream is slightly thickened and potatoes are tender. Add oysters, and cook 3 minutes or just until edges begin to curl; stir in tomatoes.
4

Remove from heat, and serve; sprinkle each serving evenly with crumbled bacon and chives.