New Year’s Oyster Stew (American Irish)

Oyster stew is quite popular along the coast of Ireland, where oysters are served to celebrate many festivals. Immigrants brought the recipe with them to the Atlantic and Gulf coasts of the U.S.

3 medium leeks, white portion only, chopped
¼ cup butter, cubed
2 medium potatoes, peeled and diced
2 cups water, hot
3 tsp. chicken bouillon granules
2 cups whole milk
2 cups half-and-half cream
4 (16 oz) cans oysters, drained
¼ tsp. ground cayenne pepper
sea salt
black pepper, freshly ground

In a Dutch oven, sauté 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.

Makes 12 servings (3 quarts).

Nutritional Information:
Per 1 cup serving: 251 calories, 13g fat (7g saturated fat), 117mg cholesterol, 448mg sodium, 17g carbohydrate (5g sugars, 1g fiber), 14g protein