Oyster Stew

[blogslut]

Made some for today. Damn, I love oyster stew.

Hope everyone is having a great day!

[Sanity Claws]

1. Would you mind sharing your recipe?

Also did you use fresh or canned oysters?
I have a can of oysters and don't know what to do with them.

[blogslut]

2. Oh, well.

I kinda just winged it really.

3 cans whole oysters
3 whole leeks
1 onion
6-7 cups milk
1/2 cup dry white wine
1 cube Knorr Chicken bullion
1 tablespoon dry parsley
3/4 stick butter
1/4 cup flour
salt
pepper

Slice onion. Cut and clean leeks - throw out the tough ends.
Saute onions and leeks in the butter until transparent.
Drain liquid from oyster cans and dump the oysters in the pot. Add wine and cook for ten minutes.
Add milk and bring to a boil.
Turn heat down to medium, add bullion, parsley plus salt and pepper to taste - cover and cook for 10 minutes.
Whisk in flour.
Cook on low for another ten-15 minutes.

NOTE: I made a big pot. Naturally you'll want to reduce measurements for a smaller batch.

Eat with bread or saltines or oyster crackers.

Enjoy!

[Sanity Claws]

3. Thank you for the recipe

I think I'll try it over the weekend but omit the bullion and add some spices.

[Enthusiast]

4. Thank you, blogslut.

I would have to skip the flour because I have a gluten problem. Maybe I could thicken with corn starch.

What sort of milk? Whole milk?

[blogslut]

5. I've made it with evaporated milk

But 2% is probably fine.

As for the flour, I just like mine thick. It's not a necessary ingredient. Even potato flakes or mashed baked ones are a nice thickener.

Ultimately as long as you use oysters, milk, and either butter or margarine, you're good to go. It takes effort to ruin oyster stew. you can add whatever you want!