Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 Spanish onions, thinly sliced
- 1 tablespoon sugar
- 3 cloves garlic, finely diced
- 2 Yukon gold potatoes, skin on and cut into 1/2-inch dice
- Salt and freshly ground black pepper
- 3 cups clam broth
- 1 cup heavy cream
- 1/4 cup creme fraiche
- 20 oysters, shucked
- 2 tablespoons finely chopped fresh tarragon, plus a few sprigs for garnish
Directions
Heat olive oil and butter in a medium saucepan over medium heat. Add the onions and sugar and cook until the onions are golden brown and caramelized. Add the garlic and cook for 2 minutes.
While the onions are cooking, place the potatoes in a medium saucepan filled with cold salted water. Bring to a boil and cook until the potatoes are just cooked through. Drain the potatoes and set aside.
Add the clam broth to the onions and bring to a simmer; then add the heavy cream. Add the potatoes and simmer just until heated through. Whisk in the creme fraiche and season with salt and pepper, to taste. Add the oysters and the tarragon and cook just until oysters are cooked through, about 2 to 3 minutes. Serve, garnished with extra tarragon.

















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By loeyd_11949062
Pound, 89
on December 11, 2009
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This dish is like clam chowder, creamed potato soup and onion soup all in one, only better! The oysters are a delicious addition. Even my husband, who is not an oyster fan said it was good and ate the left overs today!
I can't wait to make this again. It's wonderful!
By chefchar_8829768
Fredericksburg, VA
on May 07, 2008
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Oyster stew meets onion soup. This was wonderful. I thing it would be good with mussels also. No fresh tarragon so used parsley instead.
By estremler_8088463
Shrewsbury, MA
on April 28, 2008
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I thought this recipe was very French influenced, especially with the use of Tarragon.. First time I ever shucked oysters too.. The results were fabulous and I will make it again.....
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