- 1 pound bacon, diced
- 1/4 cup rendered bacon fat
- 1 large onion, finely chopped
- 2 stalks celery, thinly sliced
- 1/4 cup all-purpose flour
- 2 cups clam juice
- 2 cups water
- 4 large potatoes, peeled and cubed
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 quart shucked oysters
- Cook the bacon in a Dutch oven or large pot over medium heat until browned and crispy, about 10 minutes. Pour off all but 1/4 cup of bacon fat, and stir in the onions and celery until the onions have turned translucent, about 5 minutes. Add the flour, and cook until the flour begins to brown, about 10 minutes.
- Pour in the clam juice, water, and potatoes. Bring to a boil over high heat, stirring constantly then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, about 15 minutes. Season with salt and pepper, and stir in the oysters. Recover, and simmer 5 minutes until the oysters have firmed. Ladle into bowls to serve.
10/18/2019
recipepes.com
walkers' brown oyster stew, recipe
PT15M
PT1H
5
455 calories
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