Oyster Stew
Created by my maternal grandmother (Memere). High calorie, high fat, but highly delicious holiday treat. Makes about 3 quarts.
Ingredients:
| 1 quart Shucked fresh small Oysters | 8 Quart Stock Pot | |
| Salt Pork 2" x 1" (fat back) | 1/4 LB Butter |
| 3 tsps Worcestershire Sauce | 1/4 cup Sherry, very dry |
| Salt to taste (up to 2 tsp.) | 2 bottles Clam Juice (8 oz. each) |
| 3 pints Half-and-Half (light cream) | 1/4 cup finely chopped fresh parsley |
| 1 small Yellow Onion, chopped fine (about 1/2 cup) | |
Preparation:
- Drain the oyster's juice into a cup and set aside.
- Remove rind from salt port. Slice into thin strips.
- Saute onion with salt pork in the stock pot over medium heat until golden brown.
- Add the butter and heat until it is lightly browned.
- Add oysters and saute lightly.
- Add the clam juice, oyster juice, and Worcestershire sauce.
- Reduce heat to low and bring the stew to a simmer.
- Add the cream very slowly, ensuring it does not reach a boil or it will curdle.
- Stir in the sherry. Salt to taste and serve when fully heated.
