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 RecipeTips.com

Comments

Variations on Oyster Stew with Rosemary Croutons

  • Oyster Stew with Rosemary Croutons
    • 2 pints fresh oysters, undrained
    • 2 (8-ounce) bottles clam juice
    • 1 cup finely diced onion
    • 1/2 cup vermouth
    • 1/4 teaspoon pepper
    • +7 other ingredients


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