Lonny’s Oyster Stew
How to Make It
Step 1
1
Cut pancetta into 1/4-inch dice. Put in a 5- to 6-quart pan.
Step 2
2
Trim and discard root ends from leeks, then rinse well and chop.
Step 3
3
Trim and discard tops, root ends, and bruised spots from fennel, then rinse and chop.
Step 4
4
Add leeks, fennel, and fennel seed to pancetta and stir often over medium-high heat until limp but not browned, about 5 minutes.
Step 5
5
Add cream and oysters and their liquor and turn heat to medium-high. Stir often just until soup is hot but not boiling, about 4 minutes.
Step 6
6
Stir in 1/2 cup parsley, liqueur, and pepper and salt to taste.
Step 7
7
Ladle into bowls and sprinkle equally with remaining parsley, then add a dot of butter to each.
Ingredients
1/4 pound pancetta or bacon
2 leeks (3/4 in. thick), white parts only
2 heads (3 in. wide) fennel
1 teaspoon crushed fennel seed
6 cups half-and-half (light cream) or 2% milk
3 jars (10 oz. each) shucked oysters and their liquor (4 cups total)
3/4 cup chopped Italian parsley
1 tablespoon Pernod, Sambuca, or other anise-flavor liqueur (not sweet)
Fresh-ground black pepper
Salt
1 to 2 tablespoons butter or margarine
Directions
Step 1
1
Cut pancetta into 1/4-inch dice. Put in a 5- to 6-quart pan.
Step 2
2
Trim and discard root ends from leeks, then rinse well and chop.
Step 3
3
Trim and discard tops, root ends, and bruised spots from fennel, then rinse and chop.
Step 4
4
Add leeks, fennel, and fennel seed to pancetta and stir often over medium-high heat until limp but not browned, about 5 minutes.
Step 5
5
Add cream and oysters and their liquor and turn heat to medium-high. Stir often just until soup is hot but not boiling, about 4 minutes.
Step 6
6
Stir in 1/2 cup parsley, liqueur, and pepper and salt to taste.
Step 7
7
Ladle into bowls and sprinkle equally with remaining parsley, then add a dot of butter to each.
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