Oyster Stew With Artichokes

Name: Oyster Stew With Artichokes
Total time: 30 min
Yield: 3 servings
Ingredients: 2 tablespoons butter; 1 tablespoon finely chopped shallots; 1 pint shucked oysters with their liquor; 1 package frozen artichoke hearts, defrosted; 1 cup milk; 1 cup heavy cream; 1 teaspoon salt (or to taste); 1 teaspoon Worcestershire sauce; 1 tablespoon dry vermouth; White pepper to taste; 1/2 teaspoon paprika

By Florence Fabricant

Total Time: 30 minutes
Rating: 4(20)
Comments: Read comments

Featured in: FOOD; SOUP OFFERED UP AS A FIRST COURSE OR AS A DINNER IN ITSELF

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:3 servings

2tablespoons butter
1tablespoon finely chopped shallots
1pint shucked oysters with their liquor
1package frozen artichoke hearts, defrosted
1cup milk
1cup heavy cream
1teaspoon salt (or to taste)
1teaspoon Worcestershire sauce
1tablespoon dry vermouth
White pepper to taste
½teaspoon paprika

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Heat butter in a large, heavy saucepan. Add shallots and saute slowly until tender but not brown. Drain the oysters, reserving the liquor and add them to pan, tossing briefly in the butter. Add the artichokes and toss in the butter as well.
Step 2
Add three-fourths cup of the oyster liquor, the milk, cream, salt, Worcestershire sauce, vermouth and pepper. Cook very gently, barely at a simmer, about 20 minutes, just until the oysters have curled around the edges and are beginning to float.
Step 3
Check seasonings, ladle into warm bowls and dust each serving with paprika. Serve with oyster crackers or toast.

Ratings

4 out of 5

20 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.

Oded Kishony2 years ago

Subbed largely cut mushroom for artichokes .

William H4 years ago

I kept this at a lower temperature than needed for a simmer. The cool time was only slightly longer and I watched for a light curl. Easy and excellent oyster stew recipe.

momtogirls4 years ago

Yummy! We ate for dinner with artisan bread, but would make an amazing brunch addition. I would recommend foregoing the added salt. Between the broth and pancetta, it was very flavorful. Hubby had two servings! Even after making a face like “what are you making?!”. Don’t let the recipe name discourage you!

Dan3 years ago

Tell us more about the pancetta, as it's not in the original recipe.

Private comments are only visible to you.