Oyster Stew

Total Time: 1 hr
Preparation Time: 1 hr

Ingredients

• Servings: 6


• 8 ounces shucked oysters, with their juices


• 2 slices bacon, minced


• 1 onion, minced


• 2 tablespoons all-purpose flour


• 3 cups milk


• 1 bay leaf


• 1/2 cup heavy cream, warmed


• 1/2 teaspoon salt (to taste)


• 1/4 teaspoon fresh ground black pepper (to taste)


• oyster crackers

Recipe

• 1 drain the oysters in a colander set over a bowl. reserve the juices.


• 2 saute the bacon in a large pot over medium heat until crisp and the fat is rendered. remove the bacon with a slotted spoon and reserve.


• 3 saute the onions in the bacon fat until tender and translucent, but not brown, about 5 minutes.


• 4 add flour, and cook over low heat for 2 to 4 minutes, stirring constantly with a wooden spoon.


• 5 add the milk and the reserved oyster juice gradually, whisking constantly to prevent any lumps from forming.


• 6 add the bay leaf, and simmer for 20 minutes, skimming as necessary.


• 7 add the oysters and simmer about 5 minutes, or until oysters are barely cooked. take care not to overcook the oysters.


• 8 add the warm cream and adjust the seasoning with salt and pepper.


• 9 ladle the soup into heated bowls and garnish with the reserved bacon and oyster crackers.