Oyster Stew

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



by 10  people


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Ingredients
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    2   cups 
    peeled, diced all-purpose potatoes
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    3   tablespoons 
    butter or margarine, divided
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    1 1/2  cups 
    sliced leeks, white part only, rinsed well
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    1   cup 
    finely chopped onions
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    1/8  teaspoon 
    dried thyme
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    1   pint 
    shucked oysters, drained, liquid reserved
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    2   cups 
    heavy or whipping cream
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    1   cup 
    milk
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    2   tablespoons 
    chopped fresh parsley
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    1/2  teaspoon 
    salt
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    1/4  teaspoon 
    freshly ground black pepper
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    16   
    Vermont Common Crackers* or mini-biscuits

Directions
1.
Place potatoes in small saucepan with water to cover; bring to boil, reduce heat and simmer until tender, 10 minutes. Drain.
2.
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.
3.
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).
4.
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.
Note
  • * *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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