Maryland Oyster Stew

Maryland Oyster Stew

Maryland Oyster Stew

Author: by Chef Justin Moore

Ingredients

  • 1 tbsp Butter
  • 6 strips Bacon
  • 1 Onion finely diced
  • 3 Carrots peeled and finely diced
  • 2 cups Yellow Wax potato chopped
  • 2 cloves Fresh garlic
  • 1 cup Dry white wine 9such as Sauvignon Blanc)
  • 1 quart Vegetable stock
  • 1 pint Cream
  • 1 tbsp Fresh thyme
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 1 tbsp Paprika
  • 2 tsp Lemon zest
  • 2 tbsp Parsley
  • 1 dozen Maryland oysters Fresh or canned plus liquor
  • 1/4 cup cornstarch combine cornstarch and water to make a slurry
  • 1/4 cup water

Instructions

  • Over medium low heat cook bacon in a pan til lightly crisp do not burn and drain off 80% of the fat.
  • Remove the bacon and add the butter to the pan.
  • Once the butter is melted add onion, carrot, celery, bell pepper, and potatoes. Cook on low heat until the onions begin to soften.
  • Add fresh minced garlic and cooked bacon.
  • Add white wine and deglaze the pan. Use a spoon to scrape brown bits off the bottom and continue to cook until reduced by 2/3.
  • Add vegetable stock (You can also substitute with water, chicken stock, and/or fish stock).
  • Add cream.
  • Add all the spices and bring mixture to a low simmer for 20 minutes.
  • Add the cornstarch slurry and cook another 2 minutes. (If the soup is too thick add water or vegetable stock until it reaches desired consistency)
  • Finally add the oysters and liquor and continue to cook another 5 minutes on a low simmer.
  • Add salt to taste (Oysters differ in salt content depending on source salinity levels so you may want to adjust here).
  • Garnish with a fresh squeeze of lemon and/or Maryland Oyster Dressing and enjoy!
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