Calypso Oyster Stew
Ingredients
- 2 c jarred or freshly shucked small oysters and their liquor
- 1/2 c clam juice or chicken stock
- 2 sl raw bacon minced
- 1 c button mushrooms or chanterelles, thinly sliced
- 1/2 c diced onion
- 1/2 c thinly sliced celery
- 1/2 c small-diced carrot
- 1/2 c diced red bell pepper
- 1/2 c dry or medium-dry sherry
- 1/2 ts dry thyme
- 1/4 to 1/2 ts Tabasco
- 1 c cooked red potatoes; large-diced or quartered
- 1 tb cornstarch
- 1 1/4 c half-and-half
- 3/4 ts salt or to taste
- 1/4 ts pepper or to taste
- 1 tb chopped parsley
- lemon wedges; for serving
Instructions
Yield: 6 Servings. Drain the oysters, reserving the liquor, and set aside. Measure the oyster liquor and add the clam juice or chicken stock to make 3/4 cup total. Set aside. In a large heavy saucepan or Dutch oven, saute the bacon over medium-high heat until about half cooked, 2 to 3 minutes. Add the mushrooms, onion, celery, carrot and red pepper and reduce the heat to medium. Saute the vegetable mixture about 4 minutes, stirring often. Stir in the sherry and thyme, followed by the oyster liquor mixture, Tabasco and potatoes. Raise the heat and bring to a boil and simmer until the potatoes are nearly tender, about 5 minutes. Stir the cornstarch into the half-and-half and whisk this mixture into the gently boiling stew. Add the oysters immediately. Heat just until the oysters get plump and their edges are ruffled, 1 to 2 minutes. Season to taste with salt and pepper. Spoon into serving bowls and sprinkle with chopped parsley. Serve with lemon wedges for squeezing.