Oyster Stew with Rosemary Croutons

Ingredients

• ¼ teaspoon(s) pepper
• ¼ teaspoon(s) salt
• 1 tablespoon(s) rosemary - fresh, chopped
• 2 garlic cloves, minced
• ¹/₃ cup(s) butter or margarine
• CROUTONS:
• ½ teaspoon(s) pepper
• + 12 more ingredients
• • 1 teaspoon(s) salt
  • 2 (8oz.) clam juice
  • 2 tablespoon(s) flour
  • 4 cup(s) French bread cut into 1" cubes
  • 1 cup(s) onion - finely diced onion
  • 1 cup(s) celery - finely chopped
  • 2 bacon - sliced or diced
  • 2 tablespoon(s) parsley - fresh, chopped
  • 2 pint(s) oysters - undrained
  • 1 tablespoon(s) thyme - fresh, chopped
  • 3 cup(s) half-n-half
  • SOUP:

SOUP: Cook bacon, celery and onion in dutch oven along with 2 tablespoons olive oil over medium heat until onion and celery are tender; approximately 14 minutes. Add oysters with their juice. Whisk together flour with clam juice in a small bowl. Whisk into soup. Bring to simmer over medium heat. ...

View full recipe at Recipe Tips