7:34AM WEDNESDAY, JUNE 24, 2009
Chef Lee's June recipe!
Oyster and Sweet Corn Stew

You will need:

1 ear of white corn
2 sprigs of fresh tarragon
1 sprig of fresh thyme
3 cups clam juice or shellfish stock
1 pt heavy cream
1 pt fresh oysters with liquor
2 red potatoes diced
1/4 lb unsalted butter (1 stick) diced
salt and pepper to taste
snipped chives for garnish




Roast corn in husk in 400 degrees oven for about 15 minutes. Cool, shuck and slice
corn kernels from cob. Reserve cob and kernels. Bring clam juice or stock, liquor from oysters,
corn cob, tarragon and thyme to simmer for 30 minutes. Add cream and simmer for another
15 minutes. Strain, discard solids. Reduce on low heat until slightly thickened, about
20 minutes. Dice potatoes. Blanch in boiling water until tender, about 10 minutes.
Lightly poach oysters in cream /stock reduction for about 3 minutes. Add corn
and potatoes. Remove from heat. Whisk in butter. Garnish with chives and serve.
Serves 4