CHEF JEFF -- ONE BYTE AT A TIME: Oyster Stew

Lent may be over, but don't forgot about good seafood recipes like this one.

Oyster Stew

½ cup unsalted butter (divided use)

1 medium onion, diced

2 stalks celery, diced

2 tablespoons clam base (see note)

1 quart heavy cream

1 pint raw oysters with their liquid (jarred or fresh)

Freshly ground black pepper, to taste

Melt 6 tablespoons of butter in large skillet over medium heat. Add onions, celery. Cook until tender. Reduce heat. Add heavy cream, clam base to pan. When mixture is almost boiling, pour oysters and liquid into pot. Stir continuously until oysters begin to curl at ends. When oysters curl, stew is finished cooking; turn off heat. Add remaining 2 tablespoons of butter. Stir until butter is melted into stew. Ladle into individual warmed bowls. Season generously with freshly ground pepper.

Note: Clam base is clam-flavored bouillon paste that's sold in a jar alongside other bouillon.

Yield: Serves 4 to 6.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.