The Oyster Bars Oyster Stew Recipes

Steps:

• In a double boiler with water boiling on high, combine clam juice, butter, celery salt, and Worcestershire sauce. Once the butter melts, add the oysters and cook for 30 seconds, stirring constantly. Add chili sauce and stir well. Add half-and-half and cook for a few minutes until the cream is hot, but not boiling. Add a slice of white toast to a warm 9-inch soup plate and underline with a 10 5/8-inch plate. Using a slotted spoon, transfer oysters over toast in soup plate. Remove top pan and pour hot liquid contents over the oysters, filling to about 1/4-inch beneath the rim. Garnish with a dash of paprika. Serve with 1 package of oyster crackers.

Steps:

• Drain the oysters in a colander set over a bowl. Reserve the juices.
• Saute the bacon in a large pot over medium heat until crisp and the fat is rendered. Remove the bacon with a slotted spoon and reserve.
• Saute the onions in the bacon fat until tender and translucent, but not brown, about 5 minutes.
• Add flour, and cook over low heat for 2 to 4 minutes, stirring constantly with a wooden spoon.
• Add the milk and the reserved oyster juice gradually, whisking constantly to prevent any lumps from forming.
• Add the bay leaf, and simmer for 20 minutes, skimming as necessary.
• Add the oysters and simmer about 5 minutes, or until oysters are barely cooked. Take care not to overcook the oysters.
• Add the warm cream and adjust the seasoning with salt and pepper.
• Ladle the soup into heated bowls and garnish with the reserved bacon and oyster crackers.