Oyster Stew

A rich cream sauce is the base for this oyster, potato, and leek soup. Serve it for dinner with whole grain rolls.

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  • 2 cups peeled, diced all-purpose potatoes
  • 3 tablespoons butter or margarine, divided
  • 1 1/2 cups sliced leeks, white part only, rinsed well
  • 1 cup finely chopped onions
  • 1/8 teaspoon dried thyme
  • 1 pint shucked oysters, drained, liquid reserved
  • 2 cups heavy or whipping cream
  • 1 cup milk
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 16 Vermont Common Crackers* or mini-biscuits
Place potatoes in small saucepan with water to cover; bring to boil, reduce heat and simmer until tender, 10 minutes. Drain.
Combine 1 tablespoon of the butter, the leeks, onions and thyme in large saucepan and cook, covered, over low heat 15 minutes. Increase heat to medium; add reserved oyster liquid and cook 10 minutes more.
Add oysters, cream and cooked potatoes. Heat through just until oysters ruffle at edges, about 7 minutes. Meanwhile, microwave milk in microwaveproof cup on 100 percent power (High), 1 minute, until hot. Add to stew with parsley, salt and pepper; cover and keep warm (do not boil).
Heat oven to 350 degrees F. Split crackers in half, spread with remaining butter and place on cookie sheet. Bake 10 minutes or until golden. Serve with stew. Makes 8 servings.


  • *

    *Vermont Common Crackers are available by mail orderfrom The Vermont Country Store, 802-362-2400.

nutrition information

Per Serving: cal. (kcal) 440, Fat, total (g) 31, chol. (mg) 132, sat. fat (g) 18, carb. (g) 32, pro. (g) 10, sodium (mg) 416, Percent Daily Values are based on a 2,000 calorie diet
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