posted by bogart126 12-22-98 7:11 PM
Oyster Stew
4 tablespoons (1/2 stick) butter
1 teaspoon olive oil
1 medium onion chopped
2 shallots chopped (optional)
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon white pepper
1/4 to 1/2 cup heavy cream
1 (8 oz.) bottle clam juice
1/4 cup white wine, optional
1 tablespoon fresh thyme or chives
or 1/2 teaspoon dried
1 pint oysters
minced parsley for garnish
4 half-teaspoons butter (for garnish)
In a large saucepan, melt butter and add oil over medium-high heat . When butter has melted, add onion and shallots and cook until soft, about 3 minutes.
Add flour to make a light roux; cook three to five minutes, stirring constantly, but do not brown.
Add salt, white pepper, cream (adjust to control consistency of soup) and clam juice. If you'd like thinner soup add wine.
Reduce heat to medium and simmer until slightly thickened, about 10 minutes.
Add thyme or chives and oysters. Cook oysters just until edges are curled, about 1 minute.
To serve ladle soup into bowls and top with sprinkling of chopped parsley and pat of butter.