Shelly's Recipe

OYSTER STEW

Category: Stews

8 oz bacon, cut in small strips
2 medium onions, diced
3 stalks, diced
10 clove garlic, minced
1/4 cup flour
1 quart chicken stock , seafood stock or oyster liquor
3 bay leaves
1 1/2 lbs potatoes, cut in half, cooked and mashed, half uncooked but cut in small dice
1 quart heavy cream, half-and-half or whole milk
1/4 tsp salt
1/4 tsp white pepper
1/8 tsp cayenne pepper
3 pints fresh raw oysters, undrained
Crackers, for serving
Sliced green onions, for garnish

In a Dutch oven, saute bacon and cook until fat is rendered. Saute onions, celery and garlic until tender. Stirring occasionally. Add the flour, stirring constantly so that nothings sticks to the bottom during cooking. Cook about 2 minutes. Add stock and bay leaves and simmer, uncovered, over medium heat for 25 minutes. Add mashed potatoes, stir, and simmer for about 3 minutes. Add diced potatoes, simmer, and stir occasionally cooking for about 25 minutes or until potatoes are tender. Stir in cream and seasonings, bring to a boil, cook for 2 minutes and add oysters. Cook over low heat until edges of oysters begin to curl and mixture is hot but not boiling. Serve stew with crackers and garnish with sliced green onions.