Oyster Stew with Rosemary Croutons |
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Prep Time: 12 Minutes Cook Time: 22 Minutes |
Ready In: 34 Minutes Servings: 10 |
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Here's a thick, rich, and comforting stew that will warm you up after holiday shopping. Ingredients:
2 bacon slices, diced |
1 cup finely diced celery |
1 cup finely diced onion |
1/2 cup vermouth |
2 pints fresh oysters, undrained |
2 tablespoons all-purpose flour |
2 (8-ounce) bottles clam juice |
3 cups half-and-half |
1 teaspoon salt |
1/4 teaspoon pepper |
2 teaspoons chopped fresh thyme |
2 tablespoons chopped fresh parsley |
Directions:
1. Cook first 3 ingredients in a Dutch oven over medium heat 12 minutes or until onion and celery are tender. Add vermouth, and simmer 1 minute. Add oysters.
2. Whisk together flour and clam juice in a small bowl; whisk into soup. Bring to a simmer over medium heat. Simmer 1 minute or until oyster edges begin to curl. Reduce heat to medium-low; add half-and-half and next 4 ingredients. Cook over medium-low heat until thoroughly heated. (Do not boil.) Serve with Rosemary Croutons.
3. Fix it Faster: Use prechopped fresh celery and onion that's now available in most grocery store produce departments.
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