Chef Darien asked David to share his secret Oyster Stew Recipe
1 Bottle Clam Juice
1 Qt Shucked oysters (reserve the liquid they came in)
1 Small onion
1 Leek (cut off the green part)
2 Stalks of Celery
1 Stick of Butter
3 – 4 tablespoons of flour (David likes to use Wondra as it helps to prevent lumps)
1 qt of half and half (although you can use heavy cream it is very rich using 1/2 & 1/2 –
Substitute milk to cut calories but as David says – “You only live once!”)
You will need a large soup pan, a wooden spoon and an immersion (stick) blender makes the process really easy.
Chop up the leak, the celery and the onion.
Sweat them (heat on low heat until the onions are translucent) in half the butter.
Add the rest of the butter as it softens, add the flour and stir like crazy to coat everything in the pan.
Add a little of the cream, 1/2 & 1/2 or milk (about half a cup) and stir like crazy again. Add more milk (about a cup) and again stir like crazy – at this point you will see that the mix has gone from lumpy covering of the vegetables then to a thick paste and now it should start looking like a thick liquid.
Add the rest of the liquid and stir.
Add the clam juice and the liquid from the oysters.
David’s secret here … Cut into chunks about 6 oysters and add them now.
On a medium heat bring the stew to a boil … If it is a bit thick add more milk.
When it has boiled, turn down the heat and use the stick blender to remove any lumps (you will also blend the onions, leeks and celery).
Add the remaining oysters and simmer for 5 – 10 minutes.
Serve .. enjoy with fresh-baked bread.
David adds pepper to taste.