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Course : Soup
Type of Prep : Simmer
Cuisine : U.S. Regional
 
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Oyster Stew Recipe

From Diana Rattray,
Your Guide to Southern Food.
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This oyster stew recipe includes butter, clam juice, sherry, half and half, and oysters.

INGREDIENTS:

  • 4 tablespoons butter
  • 1/2 cup finely chopped celery
  • 1/2 cup chopped onion
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon Tabasco sauce
  • 1/4 teaspoon celery salt
  • 2 dozen oysters, shucked, with their liquor
  • 4 bottles (4 cups) clam juice
  • 1 cup dry sherry
  • 2 cups half-and-half
  • freshly ground black pepper

PREPARATION:

In a large heavy saucepan, heat the butter over medium-low heat. Add the celery and onion; sauté until softened but not browned, about 3 to 5 minutes.

Add the Worcestershire, Tabasco, celery salt, oysters with their liquor, clam juice, sherry, and half and half. Cook, stirring occasionally, until hot, for about 5 minutes. Season with pepper to taste. Serve hot.
Serves 4 to 6.

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