Oyster Stew with Rosemary Croutons Recipe
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Thick, rich comforting stew for the holiday season.
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2 bacon - sliced or diced
1 cup celery - finely chopped
1 cup onion - finely diced onion
2 pints oysters - undrained
2 tablespoons flour
2 (8oz.) clam juice
3 cups half-n-half
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon thyme - fresh, chopped
2 tablespoons parsley - fresh, chopped
1/3 cup butter or margarine
2 garlic cloves, minced
1 tablespoon rosemary - fresh, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups French bread cut into 1
: dutch oven, large skillet
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. Simmer until oyster edges begin to curl; approximately 1-2 minutes.
Reduce heat to medium low, add half-n-half and the four remaining seasonings. Cook until heated through, stirring occasionally. DO NOT BOIL.
Serve warm with rosemary croutons.
Melt butter in nonstick skillet.
Add garlic, rosemary, salt and pepper. Stir to combine.
Add bread cubes, toss to combine and coat.
Cook over medium heat, stirring occasionally until bread is nicely toasted; approximately 15 minutes.
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