Very Creamy Oyster Stew
Servings 4 Servings
Ingredients
- 2 cup Whole Milk warmed
- 1 cup Heavy Cream warmed
- 1 medium Potato 1 inch cubes, ¾ lb. potatoes or about 2 cups cubed
- 1 medium Leeks tender part only,and rinsed, about 1 cup sliced
- 1 small Shallot finely chopped, about 3 tablespoons
- 3 tablespoons Butter unsalted
- 1/4 cup Chardonnay
- 1 teaspoon Salt
- 1/4 teaspoon White Pepper
- 16 ounces Shucked Oysters drained, juice set to the side
- Salt & Pepper to taste
- Fresh Chives for garnish
Instructions
- In a small saucepan, heat milk and cream over low heat. Do not let boil.
- Cut potato and place cubed potato in cold water and set to the side.
- Cut leeks and rinse in cold water to remove dirt. Drain. In a 2 or 3-quart saucepan, melt butter over medium heat until bubbling. Add leeks and shallots, sauté for 3-4 minutes or until softened. Add chardonnay and simmer until reduce in half (about 3 minutes). Add the warmed milk, cream, drained potatoes, salt and white pepper. Cook over low heat (do not let boil) for 20-30 minutes or until potatoes are soft.
- Puree stew with an immersion wand or in a blender until smooth. Taste and add additional salt and pepper, if needed. Can be made to this point up to 2 days before.
- Slowly warm stew over low heat (do not let boil). Add drained oysters and ¼ cup of oyster liquor (add additional oyster liquor if you want a stronger oyster flavor). Cook oysters for 5-7 minutes or just until they start to curl. Garnish with fresh chopped chives. Serve immediately. Offer oyster crackers, on the side.
Notes
This recipe yields about 5-6 oysters per person if serving 12 ounce portions and 3-4 oysters per person if serving 8 ounce portions. Feel free to buy more oysters if you would like more oysters per person.
It’s very important not to let the milk boil. Boiling will cause the stew to curdle.