Ingredients Jump to Instructions ↓

  1. 3 slices bacon

  2. 2 teaspoons canola oil

  3. 2 cups diced onion

  4. 1 cup diced celery

  5. 1/4 teaspoon salt

  6. 1/4 teaspoon freshly ground pepper

  7. 1/2 cup dry white wine

  8. 2 8-ounce bottles clam juice (see Notes)

  9. 1 1/2 cups water, divided

  10. 1 pound baby or new potatoes, cut into bite-size chunks

  11. 3 tablespoons all-purpose flour

  12. 1 pound shucked oysters (see Notes), drained and chopped into bite-size pieces

  13. 1/2 cup light cream

  14. 2 tablespoons chopped fresh herbs, such as dill and chives

Instructions Jump to Ingredients ↑

  1. Cook bacon in a large soup pot over medium heat, turning often, until crispy, 5 to 7 minutes. Drain on a plate lined with a paper towel. When cool, chop the bacon and set aside. Wipe out the pot; add oil heat over medium heat. Add onion, celery, salt and pepper and cook, stirring often, until the vegetables start to soften and brown slightly, about 2 minutes. Pour in wine, increase heat to medium-high and cook, scraping up any browned bits, until the wine is evaporated, 1 to 3 minutes. Add clam juice, 1 cup water and potatoes; cover and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Whisk the remaining 1/2 cup water with flour until smooth and stir into the stew. Return to a simmer over medium-high heat, stirring constantly. Cook, stirring, until thickened, about 1 minute. Stir in oysters, cream and herbs; return to a simmer and immediately remove from the heat. Let stand for 5 minutes to finish cooking the oysters. Serve sprinkled with the reserved bacon.


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