Oyster Stew With Artichokes

Ingredients

• 2 tablespoons butter
• 1 tablespoon finely chopped shallots
• 1 pint shucked oysters with their liquor
• 1 package frozen artichoke hearts, defrosted
• 1 cup milk
• 1 cup heavy cream
• 1 teaspoon salt (or to taste)
• 1 teaspoon Worcestershire sauce
• 1 tablespoon dry vermouth
• White pepper to taste
• ½ teaspoon paprika

• Nutritional Information

  • Nutritional analysis per serving (3 servings)

    451 calories; 40 grams fat; 24 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 8 grams protein; 145 milligrams cholesterol; 954 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 servings

Preparation

1. Heat butter in a large, heavy saucepan. Add shallots and saute slowly until tender but not brown. Drain the oysters, reserving the liquor and add them to pan, tossing briefly in the butter. Add the artichokes and toss in the butter as well.
2. Add three-fourths cup of the oyster liquor, the milk, cream, salt, Worcestershire sauce, vermouth and pepper. Cook very gently, barely at a simmer, about 20 minutes, just until the oysters have curled around the edges and are beginning to float.
3. Check seasonings, ladle into warm bowls and dust each serving with paprika. Serve with oyster crackers or toast.

30 minutes