Using smaller oysters in a stew allows them to be more evenly distributed than large ones. Oyster liquor is simply the juice that is in the oyster shell, which they are packed in. Be sure to use shucked oysters before the sell-by date on the container.
1 (12-ounce) container fresh oysters, undrained
2 tablespoons butter
1 tablespoon canola oil
1 small onion, chopped
1 medium carrot, diced
2 celery ribs, chopped
1/2 cup white wine
4 cups whipping cream
2 medium Yukon Gold potatoes, cut into 1-inch cubes
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
2 plum tomatoes, chopped
8 bacon strips, cooked and crumbled
Chopped fresh chives
How to Make It
Drain oysters, reserving liquor (liquid from oyster container); set aside.
Melt butter in canola oil in a Dutch oven over medium heat; add onion, carrot, and celery, and sauté 5 minutes or until tender.
Add white wine and reserved oyster liquor; simmer 5 minutes, or until reduced by half. Stir in whipping cream, cubed potatoes, salt, and pepper; simmer 15 minutes or until cream is slightly thickened and potatoes are tender. Add oysters, and cook 3 minutes or just until edges begin to curl; stir in tomatoes.
Remove from heat, and serve; sprinkle each serving evenly with crumbled bacon and chives.