Champagne Oyster Stew

Serves 6

 

Ingredients

 

1 tablespoon unsalted butter

4 shallots, minced

1 ½ cups champagne or other sparkling wine

One pint shucked oysters

32 ounces clam juice

1 cup half-and-half

 

For the garnish:

4 teaspoons minced fresh chives

4 teaspoons chopped fresh chervil or parsley

Fresh ground white pepper to taste

 

 

 

 

Preparation

Step 1

 

Melt butter in a large sauté pan and add shallots.  Cook briefly, not allowing them to color.

 

Step 2

 

Add the wine and gently boil over medium-high heat to reduce by two-thirds.

 

Step 3

 

Add clam juice and simmer to reduce by half.

 

Step 4

 

Add half-and-half and reduce until slightly thickened.

 

Step 5

 

Add oysters and poach until they are just barely heated, about 3 minutes.  Do not let the soup boil.

 

Step 6

 

Spoon into warm, shallow bowls and sprinkle with the fresh herbs and white pepper.

 

 

 

Adapted by Judy Stein from “The Best American Recipes 1999” by Fran McCullough and Suzanne Hamlin