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Nags Head Recipes: Oyster Stew

Recipe from: David Feder

This is a delicious and filling oyster stew!


  • 2/3 cup sliced leeks (2 medium)
  • 2 Tbsp. margarine or butter
  • 3 Tbsp.  all-purpose flour
  • 1 tsp. anchovy paste
  • 2 cups milk
  • 6 cups shucked oysters (3 pints)
  • Several dashes bottled hot pepper sauce (optional)


  1. In a 4-quart saucepan cook leeks in margarine or butter until tender.
  2. Stir in flour and anchovy paste until combined. 
  3. Add half-and-half or light cream and milk. 
  4. Cook and stir until slightly thickened and bubbly.  Cook and stir 1 minute more. 
  5. Meanwhile drain oysters, reserving 3 cups liquid.  Strain liquid.In a large saucepan combine reserved oyster liquid and oysters. 
  6. Bring just to simmering over medium heat;  reduce heat. 
  7. Cover and cook about 1 to 2 minutes or until oysters curl around the edges. 
  8. Skim surface of cooking liquid. 
  9. Stir oyster mixture into cream mixture. 
  10. Add hot pepper sauce, if desired

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