Shelly's Recipe

HEARTY OYSTER STEW

Category: Stews

2 pints small, fresh Bluffton oysters
2 cups potatoes, peeled and 1/4 inch diced
1/2 cup Vidalia or Spanish onion, peeled and 1/4 inch diced
1/2 cup leek, cut in half, washed well and sliced
1/4 cup white celery, tiny inner stalks minced
1 tsp garlic, peeled and minced
2 bay leaves
2 tbsp butter
1 cup water
1 cup chicken broth
2 cups broth; the strained liquid from the oysters, plus chicken broth
1/2 cup French vermouth or dry white drinking wine
1 cup half-and-half cream
1 tsp hot pepper sauce
salt to taste
2 tbsp fresh chives, minced

In a large soup pot over medium heat, add the potato, onion, leek, celery, garlic, bay leaves, butter, water and 1 cup broth. Cover and gently simmer about 10 minutes to combine the flavors. Do not brown; lower the heat if necessary. Add the second broth and wine.

Continue simmering another 15 minutes until the potatoes are very soft. Remove the bay leaves. Add the cream and hot pepper sauce. In a separate medium saucepan, heat the oysters just until the edges curl. Stir the oysters and accumulated juices into the stew. Sprinkle with chives and stir.