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Dukes Alki

 

The Bluff Restaurant.Terrace.Bar
Executive Chef Jason Codding


 

Island Oyster Stew

Serves 2

Ingredients

2 tbsp olive oil
Lardoons from 2 strips of bacon
3 oz leeks cut in half moons
2 oz fingerling potatoes, blanched
3 oz shallots, diced
1 oz garlic, diced
1 oz fresh thyme, chopped
1/4 tsp dried bay leaf, chopped
4 fresh shucked Westcott bay oysters
4 oz clam juice
4 oz heavy cream
1/2 tsp sherry vinegar


Progression

Heat olive oil in a large pan. Cut lardoons from two strips of bacon and render in the oil for 2-3 minutes. Add blanched fingerling potatoes and leeks to the pan, along with shallots, garlic, fresh thyme and dried bay leaf.

Add the fresh shucked Westcott bay oysters, clam juice and heavy cream. Simmer for 2-3 minutes.

Now for the secret ingredient--add a touch of sherry vinegar at the end. The vinegar cuts straight through the fat of the cream and gives the stew a nice round, balanced flavor.

Season with salt and fresh cracked pepper and serve immediately.

Click here to see Jason's tip

October 2009
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Bargeen-Ellingson

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