Shelly's Recipe

PACIFIC OYSTER STEW

Category: Stews

1 quart shucked oysters (liquid reserved)
3 tablespoons unsalted butter
1 1/2 lbs. leeks, trimmed, washed well, and chopped coarsely (mostly whites and a small amount of greens)
1 1/2 lbs. of Russet potatoes, peeled and cut into 2-inch cubes
6 cups cold water
Salt and freshly ground black pepper to taste
1/4 cup peanut, corn or vegetable oil
3 cups crustless white bread cut into 1/4-inch cubes
1/8 teaspoon freshly grated nutmeg
1 cup heavy cream
1/4 lb. Gruyere cheese, grated
1/4 cup finely chopped fresh parsley leaves or chervil

Melt 2 tablespoons of butter in a large saucepan over medium heat. Add leeks and cook, stirring often, for 5-6 minutes. Add the potatoes, water, salt and pepper. Bring to a boil and cook for 20 minutes on medium heat. Puree the mixture in a food mill, food processor or blender.

Heat the oil and remaining butter in a heavy frying pan and sauté the bread cubes, tossing and stirring, until they are evenly golden brown. Remove the bread and drain on paper towels. Returns the puree to a deep saucepan and bring to boil. Add the cream and nutmeg and taste for seasonings. Add the oysters and their liquid and cook under medium heat until the oysters curl.

Pour the chowder into individual soup plates. Add crouton to each, some grated Gruyere, and garnish with parsley leaves or chervil. Serves 6-8 Serve with Chardonnay.