Shelly's Recipe

OYSTER STEW WITH ROSEMARY CROUTONS

Category: Stews

2 bacon slices, diced
1 cup finely chopped celery and onion
1/2 cup vermouth
2 pints fresh oysters, undrained
2 tbsp flour
2 (8 oz) bottles clam juice
3 cups half-and-half
1 tsp salt
1/4 tsp pepper
2 tsp chopped thyme
2 tbsp chopped fresh parsley

Rosemary Croutons
1/3 cup butter
2 garlic cloves, minced
2 tsp chopped fresh rosemary
1/4 tsp salt
1/8 tsp pepper
4 cups French bread cubes

Cook first 3 ingredients in a Dutch oven over medium heat, 12 minutes or until vegetables are tender. Add vermouth and simmer 1 minute. Add oysters.

Whisk flour and clam juice in a small bowl, whisk into soup. Bring to a simmer over medium heat. Simmer 1 minutes or until oysters begin to curl. Reduce heat to medium-low; add half-and-half and next 4 ingredients. Cook until thoroughly heated through. Do not boil. Serve with croutons. Makes 10 1/2 cups

Croutons: Melt butter in skilled; add next 4 ingredients. Saute 1 minute over medium heat. Add bread cubes, tossing gently to coat. Cook, stirring occasionally, 15 minutes or until bread is lightly toasted. Makes 4 cups