In the Kitchen: Oyster stew with leeks and fine herbs

The Rhode Show
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Discover Newport brought us Chef Terence Feury of The Grill at 41 North to show us how to make their Oyster stew with leeks and fine herbs.


  • 24 each RI oysters preferably large
  • 2 leeks, white part only thoroughly rinsed
  • 2 ribs celery
  • .5 lbs. butter
  • 4 oz Chardonnay
  • 4 oz heavy cream
  • 1 T each minced chive, parsley, tarragon, chervil, dill (optional)
  • Salt and white pepper
  • Crusty bread to serve with


  1. Shuck oysters and drain reserving liquid.
  2. In a medium sauce pan over medium heat melt butter.
  3. Thinly slice the leeks and dice the celery.
  4. Gently sweat the celery and leeks in the butter for 3-5 minutes, add the wine and simmer, then add the reserved oyster liquor and bring to a simmer.
  5. Skim any foam that rises to the top and add cream and simmer until slightly thickened.
  6. Meanwhile carefully mince the herbs separately and combine.
  7. Just before serving, add the oysters and cook until the edges just begin to curl then add the herbs and immediately ladle in to serving bowls.
  8. Serve with warm crusty bread on the side.

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