Ingredients
- 1 quart light cream
- 3 8 ounce cans whole oysters
- 1 cup minced yellow onion
- 2 stalks celery, minced
- quarter pound thin-sliced prosciutto
- 5 tablespoons unsalted butter
- 2 tablespoons chopped parsley
- 2 tablespoons corn starch
- ½ teaspoon Tabasco or other hot pepper sauce
Recipe Description
Warm and satisfying, this oyster stew is simple to make, yet elegant enough for a special occasion. Ready in less than 30 minutes. The soup is creamy and full of flavor from chopped oysters, finely diced onions and celery, with just enough Tabasco sauce to give the soup a little kick, and topped with crisp fried prosciutto. It’s fancy enough for New Year’s or Christmas Eve dinner, or another special occasion, but quick and simple, using canned oysters.
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