Holiday Oyster Stew

By LRay

Serve this rich oyster stew with plenty of fresh crusty bread for dipping.

Ingredients

• 3 tablespoon(s) unsalted butter
• 2 shallots, minced
• 1 medium yellow onion, minced
• 1/2 cup(s) minced celery
• 1 quart(s) half-and-half
• 1 quart(s) milk
• 1/4 teaspoon(s) cayenne pepper
• 1 teaspoon(s) salt
• 1 teaspoon(s) cracked black pepper
• 2 pint(s) fresh, raw, shucked oysters, liquor reserved
• 2 tablespoon(s) 1-inch-long pieces chives (optional)

Preparation

Step 1

Make the soup: Melt butter in a soup pot over medium heat. Sauté the shallot, onion, and celery until soft -- about 5 minutes. Stir in half-and-half, milk, cayenne, salt, and pepper. Heat to just under a boil. Add oysters and their liquor. Simmer just until the oysters begin to curl on the edges -- about 5 minutes. Ladle into soup bowls and sprinkle with chives, if desired.