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. ...
Variations on Oyster Stew with Rosemary Croutons
-
Oyster Stew with Rosemary Croutons
- 2 pints fresh oysters, undrained
- 2 (8-ounce) bottles clam juice
- 2 tablespoons chopped fresh parsley
- 1 cup finely diced celery
- Rosemary Croutons
- +7 other ingredients
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