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Oyster stew

Oyster Pan Roast Stew over warm brie crostini

Chef Andrew Wilkinson
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course, Soup
Servings 2 people


  • 1 Cup 8 oz. Chef's Catch Shucked Oysters and their juices
  • 1 tbsp. Vegetable Oil
  • 4 slices Bacon cut into 1" pieces
  • 1 tbsp. Butter
  • 2 cups Leeks cleaned and cut into 1-inch ½ moon shape
  • 2 tsp. Fresh Garlic chopped
  • 1 tbsp. Wondra Flour
  • ½ cup White Wine
  • 1 cup Clam Broth
  • ½ cup Heavy Cream
  • 1 tbsp. Fresh Parsley chopped
  • to taste Kosher Salt and Fresh Pepper
  • to taste Tabasco (optional)
  • Crusty slice of Italian bread toasted warm
  • heaping tbsp. Schmear of Brie rind removed


  • Heat Vegetable oil in a 2-quart skillet.
  • Add bacon and cook until just crispy, remove from pan and reserve warm.
  • Add butter and leeks and cook over medium until softened, but NOT browned.
  • Add garlic and cook for 30 seconds.
  • Sprinkle in Wondra flour.
  • Add ine and bring to a boil stirring throughout.
  • Add Clam broth and boil.
  • Add oysters and their juices, lower heat and bring to a simmer.
  • Continue to cook until oysters are just cooked and firm.
  • Add cream, bring back to a simmer.
  • Season with Salt & Pepper, and add Parsley.
  • Spoon over warm toasted Italian Bread with soft brie.
  • Sprinkle crispy Bacon Bits over the pan roast and enjoy!!


Keyword Oysters