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| Name: | Martin's Oyster Stew, Modified | Contributor: | Tom Dietrich |
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| Description: | Gussied up Martin's essential recipe | Posted: | 2000-08-26 |
| Key words: | oyster, seafood, sake, chowder | Category: | Soups |
| ID: | 763 | Updated: | 2006-04-28 12:17:32 |
| Ingredients: | 26 Monster oysters, shucked (I made Dennis do it)
1 1/2 cup Sake 5 good sized potatoes, cut bite sized, and boiled 'till almost done 1 pint half -n- half 1 pint milk 3 Tbsp. minced garlic 1 1/2 tsp dill weed 1 1/2 tsp mustard seed 1 1/2 tsp black pepper corns 1 1/2 tsp Seschuwan pepper mix (couldn't find pepper corns) |
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| Preparation: | Combine spices, oysters and Sake and boil just long enough for the oysters
to firm up. Fish out the oysters and put them in the big pot with the drained potatoes. Strain the juice/Sake into the pot. Scald the milk/cream and garlic. and add to the pot. Add 4 Tbsp butter and simmer till the flavors blend. Season to taste with salt and ground black pepper. I also added a 1 lb. package of frozen corn, but that's optional. |
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| Notes: |
Not half bad, I bet it'll be even better when reheated. :{) |
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| Equipment: | Friend to shuck the Oysters. | ||