Oyster Stew
The richness of oysters the freshness of the sea, this dish is complex with simply delicious flavor
Servings: 6
Calories: 325kcal
Ingredients
- 4 Bacon, Thick Cut Slices Cooked, diced or chopped
- 1 Onion small, finely diced
- 2 cup Clam Juice
- 1 cup Potato Peeled, Cubed 1/2 in.
- 1 Pint Oysters Fresh shucked or canned. Drain, Reserve Juice
- 1/2 Pint Heavy Cream You could substitute 1/2 and 1/2
- 1 Cup Oyster Crackers
Instructions
- In a stock pot add clam juice, reserved oyster juice, simmer
- Add Peeled, cut potatoes and cook in Juices for about 10 minutes until tender, turn off the burner
- Cook the Bacon to slightly crisp, chop up the bacon, remove excess grease from the pan. Be cautious this fat can melt plastic and burn your skin.
- Saute finely diced onion in residual bacon fat, (only what remains after draining the fat off)
- Add Cream to stock, with potatoes, return to simmer
- Add onion, bacon, shucked oysters to the simmering stock. Cook only until oysters are cooked, about 5 minutes
Notes
The richness of oysters the freshness of the sea, this dish is complex with simply delicious flavor.
Nutrition
Calories: 325kcal | Carbohydrates: 19g | Protein: 6g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 73mg | Sodium: 461mg | Potassium: 321mg | Fiber: 1g | Sugar: 2g | Vitamin A: 670IU | Vitamin C: 8.3mg | Calcium: 49mg | Iron: 2.1mg