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Fish and Shellfish, Mains

Oyster stew with leeks and prosciutto

Oyster stew with leeks and prosciutto
Los Angeles Times

We were wandering south along Tomales Bay a couple of months ago and stopped in for oysters at a little place called Marshall Store. I ordered up a dozen raw, and an icy Sierra Nevada. And then, just on a ... Read more

Total time: 40 minutes | Serves 6
  • 1 tablespoon butter
  • 2 slices prosciutto, cut in thin ribbons
  • 1 medium leek, finely chopped
  • 1 shallot, minced
  • 1/2 cup dry white wine
  • 2 cups half-and-half
  • Salt, optional
  • 2 dozen oysters, shucked with oyster liquor retained
  • 1 1/2 teaspoons minced tarragon for garnish, divided

Step 1Place the butter and the prosciutto in the bottom of a large saucepan over medium-low heat. Cook until the prosciutto softens and begins to darken, 3 to 4 minutes. Add the leek and shallot, and cook until they are soft and glistening, about 5 minutes. Add the white wine, and reduce to a syrup. (Recipe can be made to this point several hours in advance.)

Step 2Add the half-and-half, and bring just to a simmer over medium-low heat. When you see bubbles beginning to appear around the rim of the pan, add the oysters. Cook just until the oysters are plump and firm, about 3 minutes. Season to taste, if desired. Remove from the heat and ladle into well-heated soup bowls. Garnish each serving with one-fourth teaspoon chopped tarragon and serve immediately.


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