Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Soups >> Oyster Stew 02

Print this Recipe    Oyster Stew 02

Oyster Stew

1/4 lb pancetta, cut 1/4 inch thick
2 leeks, white part only, chopped
2 heads fennel, chopped
1 tsp fennel seed, crushed
6 cup half and half
3 10-oz jars oysters and liquor (4 cups total)
3/4 cup Italian parsley, chopped
1 Tbsp Pernod
salt and pepper to taste
1 Tbsp butter

Put diced pancetta in a 5 qt. pan, along with chopped leeks, fennel,
and fennel seed. Stir often over med-high heat until soft (about
five minutes). Add cream and oysters and their liquor. Keep heat
at med-high. Stir often until hot, but not boiling(about four
minutes). Stir in 1/2 cup parsley, Pernod, salt and pepper. Ladle
into bowls, and sprinkle with remaining parsley. Dot each bowl with
butter.

NOTES : Although this dish calls for the use of oysters, there is
no reason why clams cannot be substituted. If you choose to do so,
it is suggested that decent sized steamer clams be used. I would
recommend approximately 4 dozen clams. Steam them ONLY until opened.
To facilitate their steaming, place 1/2 cup of water in bottom pan,
along with an additional half teaspoon of crushed fennel seed. When
opened, reserve clams and all liquid for use in the basic recipe.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.