Fresh Oyster Stew

Leeks, which have a mild onion taste, update the traditional oyster stew. Make it a low-fat recipe by using milk instead of half-and-half.

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Servings: 6
Yield: 10 appetizer or 6 main-dish servings
Total Time: 35 mins
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    2   pints 
    shucked oysters (4 cups), undrained
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    2   tablespoons 
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    2/3  cup 
    sliced leek (2 medium)
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    2   tablespoons 
    all-purpose flour
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    1/2  teaspoon 
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    1/4  teaspoon 
    dried tarragon, crushed
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    2 1/2  cups 
    half-and-half, light cream, or whole milk
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    Croutons (optional)

Drain oysters, reserving liquid. Strain liquid through a fine-mesh sieve. Add enough water to strained liquid to measure 2 cups. Set aside. Rinse oysters thoroughly to remove any bits of sand or shell.
In a large saucepan, heat butter over medium heat. Add leek; cook until tender, stirring frequently. Stir in flour, salt, and tarragon. Slowly stir in half-and-half. Cook and stir until mixture is slightly thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Cover and keep warm.
In a medium saucepan, combine reserved 2 cups oyster liquid and oysters. Bring just to simmering over medium heat; reduce heat. Cook for 3 to 5 minutes or until oysters curl around the edges, stirring occasionally. Skim and discard fat from surface of cooking liquid. Stir oyster mixture into cream mixture. Heat through. If desired, garnish each serving with croutons. Makes 10 appetizer or 6 main-dish servings
Make Ahead Tip
  • Strain oyster liquid and rinse oysters as directed. Cover and chill separately for up to 2 hours. Prepare stew as directed.
Nutrition information
Per Serving: cal. (kcal) 170, Fat, total (g) 12, chol. (mg) 77, sat. fat (g) 7, carb. (g) 8, pro. (g) 8, sodium (mg) 358, Percent Daily Values are based on a 2,000 calorie diet
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