Oyster Stew Supreme

Nutrition

Ingredients

Directions

1. 1

   Saut diced bacon in a non-stick soup pot over low heat until rendered

2. 2

   Add butter and heat until melted

3. 3

   Add onions , celery and garlic and continue to cook over low heat , stirring occasionally , until translucent , taking care not to let them brown

4. 4

   Add salt and pepper to taste , pinch of cayenne , thyme and wondra or other fine white flour , whisking steadily to make a roux

5. 5

   Cook , whisking steadily , for several minutes

6. 6

   Slowly whisk in clam juice , whisking until smooth , then sherry , whisking until smooth

7. 7

   Whisk in cream , whisking until smooth , then whisk in evaporated milk , whisking until smooth

8. 8

   Raise heat slightly , stir while bringing just until it starts to boil , then lower heat and whisk until slightly thickened , about 5 minutes

9. 9

   Stir in oysters with their liquor , several dashes of worcestershire sauce and the chopped parsley

10. 10

    Continue to heat , stirring occasionally , until oysters curl at the edges indicating they are heated through