Y’all I think fall is finally here! I am not pulling out the boots and sweaters just yet, but I am making more autumn inspired food. South Carolina oysters are particularly good in October because this marks the start of the cooler months, when oysters are at their peak. During this time, the water temperatures drop, which helps to enhance the oysters' flavor and texture. This one is perfect for the weekend, so put the ball games on and invite your friends over!
You will need:
1/4 cup butter or margarine
4 cloves garlic, finely minced
2 shallots, finely chopped
3 tablespoons all-purpose flour
1 bottle (8 oz) clam juice
1 cup dry white wine
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 teaspoon pepper
1 quart (4 cups) whipping cream
1 baked potato, skin removed and chopped
1 container (12 oz) fresh oysters, drained
Oyster crackers, if desired
Chopped fresh Italian (flat-leaf) parsley
In 4- to 5-quart Dutch oven, melt butter over medium heat. Cook garlic and shallots in butter, stirring occasionally, until tender. Add flour; cook 1 minute, stirring constantly. Add clam juice and wine; cook 2 minutes, stirring constantly, until thickened.
Stir in Worcestershire sauce, Old Bay seasoning, pepper and whipping cream. Cook until
thoroughly heated, about 10 minutes. Stir in oysters and cook just until edges of oysters curl. Serve with oyster crackers; sprinkle with parsley.
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