A Bounty of Land and Sea

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THE CHEFS
Perry Raso and Jeff Cruff, chef-owners of Matunuck Oyster Bar and Matunuck Oyster Farm, East Matunuck

Perry Raso graduated from the University of Rhode Island with a degree in aquaculture. In 2002, he founded the Matunuck Oyster Farm, which eventually led him to open the Matunuck Oyster Bar, a restaurant where shellfish has a starring role. Raso and his oysters can be found at farmer’s markets across the state. He has devoted the past 20 years to aquaculture in local waters.

Chef Jeff Cruff has a list of culinary accomplishments of his own, having worked his way up to head chef at Providence’s Gatehouse and Newport’s Cheeky Monkey before buying the restaurant with his wife Stephanie and relocating it to Narragansett’s Pier Marketplace. He’s now in the kitchen full time at Matunuck Oyster Bar, along with Raso. Matunuck Oyster Bar: 629 Succotash Road, South Kingstown. 783-4202. www.rhodyoysters.com

THE FARM
Matunuck Oyster Farm, East Matunuck

The Matunuck oysters used in this recipe are grown in Potter Pond right off the restaurant’s waterfront patio – from pond to plate, you could say. “When the oysters are ready to be enjoyed, we bring them from the farm directly to your plate,” Raso says. He offers year-round tours of the farm and demonstrates the oysters in different stages of growth, from the size of a grain of sand to legal market size. Raso recently opened Matunuck Vegetable Farm, where he raises produce for the restaurant.

THE RECIPE
Matunuck Oyster Bar Stew


1 pint shucked Matunuck oysters, with liquid reserved
2 c diced carrots (1/4 inch dice)
2 c sliced leeks
1/4 c shallots, finely minced
2 rosemary sprigs, left on the stem
3 tbsp unsalted butter
4 c whole milk
4 c half-and-half
1/2 tsp Tabasco sauce
1 pinch cayenne pepper
2 tbsp Worcestershire sauce
Sea salt, to taste
1 tbsp chopped fresh parsley

Separate the oysters from the liquid in which they are stored.

In a heavy-bottomed pan, sauteĢ the carrots, leeks, shallots and rosemary in the butter for 10 minutes over medium heat. Be careful not to caramelize.

Add the oyster liquid, milk, half-and-half, Tabasco, cayenne and Worcestershire. Simmer gently for 10 to 15 minutes over medium-low heat. It is imperative that the stew does not boil. If you have a thermometer, try to keep the temperature around 180 degrees. At this point you can remove the rosemary sprigs and any stray leaves in the pan.

Add the oysters and cook for onemore minute or less. Season to taste with the salt, add the parsley, and serve immediately with crusty French bread.

Chef’s note: An added step if you choose would be to lightly coat the oysters in seasoned all-purpose flour, and fry them in vegetable oil at 350 degrees for 30 to 45 seconds. Add the fried oysters to the stew seconds before you serve. Makes eight servings.

matunuck oyster, bar, farm, south kingstown, food, dining, restaurants, south county, perry raso, jeff cruff, linda beaulieau

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