New England Style Oyster Stew

Favorite soup… ever.

Period.

End of story.

Just one taste, it will be your favorite, too.

New England Style Oyster Stew
serves 4-6 generously

4 tablespoons butter
1 onion, finely minced
1 clove garlic
1 large stalk celery, finely minced
2 carrots, finely minced
1 large ripe tomato
2 heaping Tablespoons flour
1 potato, finely chopped
2 cups milk
1 cup fish stock
1 lb oysters (or more)
1/4 teaspoon cayenne
1/4 teaspoon black pepper
1/4 teaspoon fine sea salt, or to taste

Saute onion in butter. Add garlic, celery, and carrots. Saute briefly.

Puree tomato. Add to dutch oven. Stir to combine. Add flour and 1 cup fish stock. (If you’d like a thinner broth, add fish stock until you reach the thickness you desire.)  Stir and simmer gently until it thickens. Then, add milk, oysters and spices. Simmer gently for 10-15 minutes.

Serve with oyster crackers.  Or, in a pinch Ritz crackers will do.

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This would be delicious with a freshly baked biscuit, too.