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Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light July 2010

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Recipe Summary

Yield:
6 servings (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Shuck oysters, reserving 1/4 cup oyster liquid. Set oysters aside in a small bowl; set oyster liquid aside in another small bowl.

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  • Melt butter in a large saucepan over medium-high heat. Add onions; sauté 1 minute. Add reserved oyster liquid, parsley, thyme, red pepper, and clam juice; bring to a boil. Reduce heat, and simmer, uncovered, for 10 minutes.

  • Place flour in a medium bowl; gradually add milk, stirring with a whisk until well blended. Stir flour mixture and half-and-half into pan; cook over medium heat 8 minutes or until thickened, stirring constantly. Stir in oysters and artichokes; cook 3 minutes or until edges of oysters curl. Stir in salt and black pepper.

Nutrition Facts

304 calories; calories from fat 30%; fat 10.1g; saturated fat 4.5g; mono fat 2.4g; poly fat 2g; protein 25.8g; carbohydrates 24.8g; fiber 1.2g; cholesterol 130mg; iron 12mg; sodium 764mg; calcium 174mg.
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