Oyster Stew

By LRay

Pearl-of-an Oyster Stew From Better Homes and Gardens November 1999 page 280.

Settling down to a warm, creamy bowl of oyster stew on a cold rainy evening is a genuine pleasure. In this easy variation on the traditional oyster stew recipe, mellow leeks complement the delicate flavor of the oysters. Be sure to rinse the drained oysters to remove any bits of sand or shell. For a richer stew, substitute two additional cups of half-and-half or light cream for the milk.

Start to finish: 35 minutes

Ingredients

• 2/3 cup sliced leeks (2 medium)
• 2 Tbsp. margarine or butter
• 3 Tbsp. all-purpose flour
• 1 tsp. anchovy paste
• 2 cups half-and-half or Light
• cream
• 2 cups milk
• 6 cups shucked oysters (3 pints)
• Several dashes bottled hot pepper sauce (optional)

Preparation

Step 1

In a 4-quart saucepan cook leeks in margarine or butter until tender. Stir in flour and anchovy paste until combined. Add half-and half or light cream and milk. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Meanwhile drain oysters, reserving 3 cups liquid. Strain liquid.

In a large saucepan combine reserved oyster liquid and oysters. Bring just to simmering over medium heat; reduce heat. Cover and cook about 1 to 2 minutes or until oysters curl around the edges. Skim surface of cooking liquid. Sri oyster mixture into cream mixture. Add hot pepper sauce, if desired. Makes 8 servings.
Nutrition Facts per serving:
242 Calories
14 g total fat (7 g sat. fat)
97 mg cholesterol
248 mg sodium
15 g carbohydrate
1 g fiber
14 g Protein