Smoked Oyster Stew
Petite Smoked Oyster Stew W/Bacon, Potatoes and Onions
from https://www.justapinch.com/
3 - 4 small red potatoes or 3 - 4 small yukon gold potatoes
1⁄2 small onion, chopped, can sub 1 tsp. dried minced
1 tablespoon butter
4 - 6 slices bacon, cooked crisp and crumbled or torn
1 cup half-and-half
1 cup milk
1⁄2 teaspoon chicken bouillon granule
1 dash garlic powder, to taste
fresh coarse ground black pepper, to taste
1 (3 3/4 ounce) can petite smoked oysters, drained
oyster crackers
Cut up unpeeled potatoes into bite-sized cubes and boil til tender in small saucepan. Once water starts to boil, will only take about 4 minutes.Check them with a knife for tenderness.
*While potatoes are boiling, saute chopped onion in butter til tender.
Drain saucepan of potato water keeping potatoes in there.
Add half and half, milk, boullion, garlic powder, pepper, oysters and cooked onions with the butter and juices.
Heat over LOW heat til heated through.
Stirring gently ocaisionally.
*I just use a fork to lift and drain the oysters out of the can, and what's ever on them oil-wise, is fine. Just adds flavor anyways! If your stew is too oily on top, just skim off with a spoon, or don't worry about it! The crackers will absorb that! ;).
Garnish heavily, each bowl with bacon.
Serve with oyster crackers or saltines.
Some like a little hot sauce served with on the side, too.
*If using bacon that you have on hand that has been precooked, just wrap in papertowel and microwave about 10 seconds. (Thaw cooked bacon first if using it from your freezer and it's not already thawed.).
Serves 2
Smoked Oyster Soup
from https://reesespecialtyfoods.com/
For days when you crave a cozy meal to cuddle up with, this recipe is for you! It's creamy, filling, and satisfying.
16.oz Reese Specialty Foods Smoked Petit Oysters
4 slices smoked bacon, chopped
1 Tbsp. unsalted butter
2 leeks, washed and cleaned thoroughly chopped (white and pale green parts only)
1 celery stalk, chopped
4 garlic cloves, minced
2 lbs. potatoes, peeled, and cubed
4 cups vegetable stock [clam or other fish/seafood stock]
1 large bay leaf
Salt and pepper
1 cup heavy cream, warmed
1-2 Tbsp. fresh-squeezed lemon juice
Serving Suggestions:
Smoked bacon
Crispy fried leeks
Crème Fraiche thinned out with a little lemon juice
Hot Sauce
Fresh chopped Italian Parsley
Place oysters in a mesh sieve over a bowl. Set aside in the fridge to drain while making the soup.
In a large pot cook the bacon until crisp. Transfer to a plate lined with a paper towel to drain and reserve for later.
Drain bacon grease from the pot, add butter, leeks, celery, and garlic. Sauté over medium heat until softened, about 5 minutes.
Add in potatoes and season lightly with salt and pepper. Then add in the bay leaf and stock. Bring to a boil, cover and turn heat to low. Cook until potatoes are tender, about 20 minutes.
When potatoes are cooked through turn off the heat. Remember to remove the bay leaf and begin to blend using an immersion blender or food processor.
Meanwhile warm the cream in a small pan. When soup is blended to your desired consistency, add in cream and drained oysters. Turn heat on to low to warm the oysters through.
Serve while piping hot topped with bacon, crispy leeks, fresh parsley, and a swirl of crème fraiche.
Servings: 4-6
