How To: Make New England classic oyster stew with bacon and fired leeks

Forget clam chowder— dig into delicious oyster stew, a New England classic dish! And in this recipe video, Steve Slazinik of Turner's Seafood Grill & Market shows you how they make this oyster favorite.

He starts with a light cream base that he combines with juicy fresh oysters and their liquor (juice), bacon, shallots and garlic. A bit of cayenne and black pepper are all that's needed for seasoning. Oysters are naturally salty, so taste to determine if you should add salt and do this only at the completion of simmering. A warm, comforting bowl of stew, with one of the most delicious mollusks as the star, is a sensational seafood offering.

Ingredients:

Serves 4-6

* 1 stick butter, cubed
* 4 tbsp flour
* 4 cups light cream
* 3 cups milk
* 6-8 slices bacon, cut in ½" pieces (raw bacon is not easy to cut - Chef Steve's tip: lay bacon slices out separately on a plate and place in freezer for about 15 minutes - this will result in a nice clean and even cut!)
* ½ cup shallots, chopped
* 1½ tsp garlic, minced
* 1 lb fresh oysters with their liquor (juice)
* ¼ tsp cayenne pepper
* ¼ tsp black pepper
* ¼ tsp sea salt (if needed)

Garnish & Serving Suggestions

* fried leeks
* oyster crackers
* Tabasco sauce