Oyster Stew with Rosemary Croutons Recipe

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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.
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.

Container: dutch oven, large skillet

Prep Time: 15 minutes

Cook Time: 20 minutes

Serving Size: 1 cup

Servings: 10

Enter desired servings:

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
		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" cubes