Chef Renee Toupounce lets the essence of fresh local oysters from Six Penny Oysters really shine through in this simple, yet flavorful stew. The kelp brown butter adds just the right touch for finishing.
Six Penny Oyster Stew with Kelp Brown Butter
Ingredients
3 tablespoons salted butter
1 medium white onion, small diced
2 celery stalk, small diced
4 garlic cloves, minced
1 large russet potato, medium diced
2 cups milk
2 cups heavy cream
1 cup clam stock
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 cup strained oyster liquor
2 dozen/1 pint shucked fresh local oysters
1 cup brown butter, for finishing
1 sheet toasted kelp or nori sheet
Instructions
In a large pot over medium heat, melt the butter. Add the onions, celery and garlic and sweat until translucent, 3 to 4 minutes. Add the potato, milk, cream, clam stock, salt, pepper and oyster liquor. Bring the mixture to a boil, simmer until potatoes are tender, about 10 minutes.
Turn off the heat and add the oysters. Let the oysters steep in the hot stock until fully cooked and the edges start to curl, 2 to 3 minutes.
For the kelp brown butter garish, melt 1 cup butter until it starts to foam and the milk solids start browning and giving a nutty aroma. Toast a sheet of kelp in a 375°F oven for 3 to 4 minutes. Place the brown butter and kelp in a blender and blend until the kelp is speckled throughout.
Top soup with kelp brown butter. Serve immediately.
