Oyster Stew with Rosemary Croutons Prep Time: 15 minutes Cook Time: 20 minutes Servings: 10 Serving Size: 1 cup Ingredients - SOUP: - 2 bacon - sliced or diced - 1 cup celery - finely chopped - 1 cup onion - finely diced onion - 2 pints oysters - undrained - 2 tablespoons flour - 2 (8oz.) clam juice - 3 cups half-n-half - 1 teaspoon salt - 1/2 teaspoon pepper - 1 tablespoon thyme - fresh, chopped - 2 tablespoons parsley - fresh, chopped	1

	- CROUTONS: - 1/3 cup butter or margarine - 2 garlic cloves, minced - 1 tablespoon rosemary - fresh, chopped - 1/4 teaspoon salt - 1/4 teaspoon pepper - 4 cups French bread cut into 1    Thick, rich comforting stew for the holiday season.   Directions SOUP: Cook bacon, celery and onion in dutch oven along with 2 tablespoons olive oil over medium heat until onion and celery are tender; approximately 14 minutes. Add oysters with their juice. Whisk together flour with clam juice in a small bowl. Whisk into soup. Bring to simmer over medium heat. Simmer until oyster edges begin to curl; approximately 1-2 minutes. Reduce heat to medium low, add half-n-half and the four remaining seasonings. Cook until heated through, stirring occasionally. DO NOT BOIL. Serve warm with rosemary croutons. CROUTONS: Melt butter in nonstick skillet.	2

	Add garlic, rosemary, salt and pepper. Stir to combine. Add bread cubes, toss to combine and coat. Cook over medium heat, stirring occasionally until bread is nicely toasted; approximately 15 minutes.	3