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OYSTER STEW The addition of potato makes this classic dish much like a chowder. 2 Tbsp. butter or margarine 1 thinly sliced green onion 1/2 c. thinly sliced celery 1 small clove garlic, pressed 1/4 tsp. salt (optional) 1/4 tsp. crushed thyme leaves 1/8 tsp. cayenne pepper 1 c. water 1 large white potato, peeled, sliced or chopped 1 doz. oysters (reserve liquid) 1 c. heavy cream 2 Tbsp. chopped parsley In heavy 3 quart saucepan, heat butter. Add onion, celery and garlic; saute about 5 minutes. Add salt (if de- sired), thyme and cayenne. Continue cooking about 3 minutes. Stir in water; add potato. Cover and cook about 10 minutes or until potato is tender. Stir in oysters with their liquid, cream and parsley. Do not boil; cook just until heated through. Makes 3 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |