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A recipe for oyster stew
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Phil Harris' Oyster Stew
1/2 cup diced peeled boiling potatoes
1 tablespoon olive oil
1/4 cup chopped onions
2 pints freshly shucked oysters (drain their liquor and reserve)
2 tablespoons minced fresh parsley
2 tablespoons minced garlic
1-1/2 teaspoons salt
1/4 teaspoon white pepper
Freshly ground black pepper
1/2 teaspoon hot pepper sauce
1/2 teaspoon Worcestershire sauce
1 cup heavy cream
2 green onions or scallions, finely minced
In 3 cups of boiling water, cook the potatoes until firm-tender (al dente).Heat the oil in a large skillet over high heat. Add the onions and sauté for 30 seconds. Add the reserved oyster liquor and cook 30 seconds more. Add the parsley, garlic, potatoes, salt, white pepper, and 20 turns of the black-pepper mill, and bring to a simmer. Stir in the hot sauce and Worcestershire and simmer for 1 minute. Add the cream and cook for 3 minutes.
Fold in the green onions and the oysters and cook just until the edges of the oysters start to curl, about 2 minutes. Stay with it to be sure the oysters don't overcook.
To serve, ladle 1-1/2 cups of the stew into each of 4 shallow soup bowls and top each with 2 turns black pepper.
Makes 6 cups, or 4 first-course servings.
From "Emeril's New New Orleans Cooking," by Emeril Lagasse and Jessie Tirsch (William Morrow & Co., 354 pages, $25 hardcover)
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