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Chef Jordan Miller’s Oyster Stew

May 19, 2016 By hlfmmarkets

 

Yield:4 main-course servings

Ingredients
4 tablespoons (1/2 stick) butter
2-3 russet potatoes, peeled and diced
1 cup chopped onions
1/2 cup chopped celery
2 cups milk (or half and half for a richer stew)
1 cup reduced sherry wine
2 dozen oysters, shucked, drained and reserve liquid
Salt and cayenne
Fresh black pepper
1 tablespoon chopped garlic
1/4 cup chopped finely chopped parsley, tarragon, chives, chervil mixed

Directions
In a large saute pan, melt the 4 tablespoons butter. Add the onions and celery and cook until vegetables become translucent. Stir in the milk and oyster liquid. Season the mixture with salt, cayenne and black pepper. Be careful with the cayenne because it will make the stew spicy (for some that will be a good thing!) Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the diced russet potatoes and cook until mixture begins to thicken slightly.  Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 2 to 3 minutes, making sure not to overcook the oysters. Remove from the heat. Serve hot.

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Filed Under: Recipes

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Welcome To Your Market.

Where Fresh Food is Rooted in Community.
The Historic Lewes Farmers Market (HLFM) is a non-profit organization with a producer-only farmers market located in Lewes, Delaware. The HLFM provides a family-friendly, community gathering place where consumers may purchase the freshest local foods available. It also provides alternative educational and marketing opportunities for emerging farmers and others to help create local and sustainable food systems that are environmentally sound, economically viable and socially responsible and which improve the variety, freshness, nutritional value and distribution of fresh farmland foods to the community. Welcome To Your Market--Where Fresh Food is Rooted in Community.

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