Oyster Stew with Sweet Potato and Leeks

Prep Time:
10 mins
Total Time:
30 mins

High in zinc and iron, oysters star in this velvety stew, which is also packed with beta-carotene, courtesy of flavorful sweet potato.


  • 2 tablespoons unsalted butter

  • 1 tablespoon safflower oil

  • 1 tablespoon minced fresh ginger

  • 1 leek, white and light green parts only, cut in ¼-inch dice and washed

  • 1 medium sweet potato, 6 ounces, peeled and diced ¼-inch thick

  • 2 tablespoons all-purpose flour

  • 3 cups fat-free milk

  • 13 shucked oysters, liquor saved

  • Coarse salt and freshly ground pepper


  1. Melt butter and oil in a medium saucepan on medium heat. Add ginger, leeks, and potato; cook, stirring occasionally until soft, 10 to 15 minutes. Stir in flour; cook for 1 minute.

  2. Raise heat to medium-high and slowly pour in milk and reserved oyster liquor (1/4 cup), whisking constantly. As soon as bubbles begin to form around the edges of the pan, gently stir in oysters and cook just until set, about 2 minutes. Season to taste with salt and pepper. Divide among bowls.

Cook's Notes

If you have your fishmonger shuck oysters for you, be sure to ask for the liquor (the liquid that escapes during shucking); it adds a lot of flavor.

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