Oyster Stew Supreme

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Don't let the list of ingredients intimidate you - this actually goes together very quickly and makes a perfect last minute hearty and satisfying dinner.

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Steps

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

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Add butter and heat until melted.

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

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

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Cook , whisking steadily , for several minutes.

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

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

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

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

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

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Ingredients

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bacon, butter, onion, celery, garlic clove, wondra flour, salt, fresh ground black pepper, cayenne, dried thyme, clam juice, dry sherry, heavy cream, evaporated milk, oysters, worcestershire sauce, parsley