Oyster Stew with Sweet Potato and Leeks

If you have your fishmonger shuck oysters for you, be sure to ask for the liquor (the liquid that escapes during shucking); it adds a lot of flavor.
Body+Soul, December 2009
  • Prep Time 10 minutes
  • Total Time 25 to 30 minutes
  • Yield Serves 4
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  • 2 tablespoons unsalted butter
  • 1 tablespoon safflower oil
  • 1 tablespoon minced fresh ginger
  • 1 leek, white and light green parts only, cut in 1/4-inch dice and washed
  • 1 medium sweet potato, 6 ounces, peeled and diced 1/4-inch thick
  • 2 tablespoons all-purpose flour
  • 3 cups fat-free milk
  • 13 shucked oysters, liquor saved
  • Coarse salt and freshly ground pepper


  1. Melt butter and oil in a medium saucepan on medium heat. Add ginger, leeks, and potato; cook, stirring occasionally until soft, 10 to 15 minutes. Stir in flour; cook for 1 minute.

  2. Raise heat to medium-high and slowly pour in milk and reserved oyster liquor (1/4 cup), whisking constantly. As soon as bubbles begin to form around the edges of the pan, gently stir in oysters and cook just until set, about 2 minutes. Season to taste with salt and pepper. Divide among bowls.

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