Best Oyster Stew With Sweet Potato And Leeks Recipes

NEW YEAR'S OYSTER STEW

Steps:

• In a Dutch oven, saute leeks in butter for 10 minutes or until tender. Add the potatoes, water and bouillon; cover and simmer 20 minutes or until potatoes are tender. Cool., Transfer to a blender. Cover and process until blended. Return to the pan; stir in the milk, cream, oysters, cayenne, salt and pepper. Cook on low until heated through (do not boil). Garnish with parsley.

SALMON-AND-CORN CHOWDER

Steps:

• Melt butter in a large straight-sided skillet over medium-high heat. Add onion; season with salt and pepper and cook, stirring occasionally, until translucent, about 2 minutes. Add flour; cook 30 seconds. Stir in clam broth, 1 cup water, and potatoes. Bring to a boil, then reduce heat and simmer, covered, until potatoes are tender, 10 to 12 minutes. Meanwhile, cut salmon into 2-inch pieces and corn into 1-inch rounds.
• Add salmon and corn to skillet. Cook, covered, stirring once, until salmon is opaque and corn is crisp-tender, about 3 minutes. Remove from heat. Stir in cream and basil. Serve, sprinkled with basil leaves and pepper.

OYSTER STEW LYONESE

Steps:

• Trim off the root ends and most of the green part of the leeks. Discard the green part or save for another use. Reserve 3/4 pound of the white part of the leeks plus a small part of the green. Split the white part of the leeks in half and rinse thoroughly between the leaves.
• Cut the leeks lengthwise into thin strips and then crosswise into very small cubes. There should be about 5 cups.
• Peel and cut each potato lengthwise in half. Cut each half crosswise into very thin slices. There should be about 4 cups.
• Heat 2 tablespoons of the butter in a large saucepan and add the chopped leeks. Cook, stirring often, about 5 minutes. Add the potato slices and the water and bring to the boil.
• Add salt and pepper. Let simmer 20 minutes. Drain in a colander. Reserve the liquid and the solids.
• Meanwhile, finely grate the cheese. There should be about 1 cup.
• Heat the oil and remaining tablespoon of butter in a heavy skillet and add the bread. Cook, shaking the skillet and stirring, until the cubes are golden brown. Drain in a sieve.
• Put the leek and potato solids into the container of a food processor or electric blender. Blend thoroughly while adding small amounts of the reserved cooking liquid. Add only enough liquid to make a fine puree.
• Combine the puree with the remaining liquid in a kettle and bring to a simmer. Add the cream, salt and pepper to taste. Add the nutmeg and heat thoroughly.
• Add the oysters with their liquor and cook briefly or just until the oysters curl. Serve sprinkled with chopped parsley. Serve with the croutons and cheese to be added as desired at the table.

GRANDMA RUTH'S INSPIRED OYSTER STEW

Steps:

• 1. Wash and chop potatoes into desired bite size, cover with water in pot, boil on high until rolling boil then reduce heat. Cook 12-15 min or until tender.
• 2. Chop onion/celery and saute in a little butter until clear and tender.
• 3. After potatoes are done, drain and add sauteed onions/celery to pot and add rest of the butter
• 4. add milk (If you like lots of good tastiness add some cream too) and other seasonings to taste (the taste will be stronger the longer you wait before adding the oysters and serving).
• 5. Add oyster liqour, but NOT oysters.
• 6. Keep stirring, this is your stew and the longer it stews the better it tastes. If you are serving sooner, keep stirring so it will not settle. If you are serving later (up to 24 hrs.) put stew in fridge.
• 7. When ready to serve: heat up stew if it's cold, add oysters, and wait until oysters are soft and cooked to serve.
• 8. Optional toppings to add after stew is in individual bowls: grated cheddar, oyster crackers, crushed up potato chips, more seasoning, or whatever you think tastes good.