Soups: Oyster Stew 08 by Recipe Cottage

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	Oyster Stew 08

		Calypso Oyster Stew Yield: 6 Servings 2 c jarred or freshly shucked small oysters and their liquor 1/2 c clam juice or chicken stock 2 sl raw bacon minced 1 c button mushrooms or chanterelles, thinly sliced 1/2 c diced onion 1/2 c thinly sliced celery 1/2 c small-diced carrot 1/2 c diced red bell pepper 1/2 c dry or medium-dry sherry 1/2 ts dry thyme 1/4 to 1/2 ts Tabasco 1 c cooked red potatoes; large-diced or quartered 1 tb cornstarch 1 1/4 c half-and-half 3/4 ts salt or to taste 1/4 ts pepper or to taste 1 tb chopped parsley lemon wedges; for serving Drain the oysters, reserving the liquor, and set aside. Measure the oyster liquor and add the clam juice or chicken stock to make 3/4 cup total. Set aside. In a large heavy saucepan or Dutch oven, saute the bacon over medium-high heat until about half cooked, 2 to 3 minutes. Add the mushrooms, onion, celery, carrot and red pepper and reduce the heat to medium. Saute the vegetable mixture about 4 minutes, stirring often. Stir in the sherry and thyme, followed by the oyster liquor mixture, Tabasco and potatoes. Raise the heat and bring to a boil and simmer until the potatoes are nearly tender, about 5 minutes. Stir the cornstarch into the half-and-half and whisk this mixture into the gently boiling stew. Add the oysters immediately. Heat just until the oysters get plump and their edges are ruffled, 1 to 2 minutes. Season to taste with salt and pepper. Spoon into serving bowls and sprinkle with chopped parsley. Serve with lemon wedges for squeezing.