Oyster Stew with Rosemary Croutons

Oxmoor House
Here's a thick, rich, and comforting stew that will warm you up after holiday shopping.
10 1/2 cups


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2 bacon slices, diced
1 cup finely diced celery
1 cup finely diced onion
1/2 cup vermouth
2 pints fresh oysters, undrained
2 tablespoons all-purpose flour
2 (8-ounce) bottles clam juice
3 cups half-and-half
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons chopped fresh thyme
2 tablespoons chopped fresh parsley


Prep: 12 Minutes
Cook: 22 Minutes

Cook first 3 ingredients in a Dutch oven over medium heat 12 minutes or until onion and celery are tender. Add vermouth, and simmer 1 minute. Add oysters.

Whisk together flour and clam juice in a small bowl; whisk into soup. Bring to a simmer over medium heat. Simmer 1 minute or until oyster edges begin to curl. Reduce heat to medium-low; add half-and-half and next 4 ingredients. Cook over medium-low heat until thoroughly heated. (Do not boil.) Serve with Rosemary Croutons.

Fix it Faster: Use prechopped fresh celery and onion that's now available in most grocery store produce departments.

Created date

August 2009