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Oyster Stew with Rosemary Croutons Recipe

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Thick, rich comforting stew for the holiday season.
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Servings:
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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
Container: dutch oven, large skillet
Directions
PREP
15 mins
COOK
20 mins
READY IN
35 mins
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.
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