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Sister’s Stew – Guest Post from Outlander Kitchen

This week we are doing a guest post swap with Outlander Kitchen, the fabulous blog that does for Diana Gabaldon’s Outlander series what we do for Game of Thrones. We might wish we’d thought of it first, but she’s doing a terrific job, and every one of her recipes looks delicious. Naturally, we jumped at the chance to get in on the action. She chose to make some Sister’s Stew, and we sent her a venison stew recipe fit for the wilds of Revolutionary War era North Carolina, which you can read about here.

“The beer was brown, the bread black, the stew a creamy white. She served it in a trencher hollowed out of a stale loaf. It was thick with leeks, carrots, barley, and turnips white and yellow, along with clams and chunks of cod and crabmeat, swimming in a stock of heavy cream and butter. It was the sort of stew that warmed a man right down to his bones, just the thing for a wet, cold night…”

-George R.R. Martin, Dance with Dragons


Davos may be down on his luck, but a bowl of this saffron-kissed, creamy white chowder-on-steroids is bound to give him a little strength along with a flicker of hope.  Thick with barley and hearty with cod, crab and clams, the stew is finished with butter, a classic french technique used to add richness and gloss.

Many thanks to my hosts, Chelsea and Sariann for their welcome at the Inn.

(Click on the title below for a printable version of the recipe.)

Sister’s Stew from Dance with Dragons

Yield:  Serves 4-6

  • Olive Oil – 2 Tble
  • Leek, white & light green only, well rinsed & diced – 1 Cup
  • Carrot, peeled & diced – ½ Cup
  • Celery, diced – ½ Cup
  • Garlic, minced – 2 cloves
  • Pearl Barley – ¼ Cup
  • White Wine/Vermouth – ½ Cup
  • Clam Nectar – 1 Cup
  • Water – 3 Cups
  • White Turnip, peeled & diced – ½ Cup
  • Yellow Turnip (Rutabaga), peeled & diced – ½ Cup
  • Fresh Thyme – 2 sprigs
  • Whipping Cream – 1 Cup
  • Saffon Threads – pinch
  • Fresh Cod, in small chunks – 1 lb
  • Crab Meat – ½ lb
  • Clam Meat – 1 Cup
  • Butter – ¼ Cup
  • s+p – to taste

Heat the olive oil in a large pot over medium heat until shimmering.  Add the leeks, carrots and celery, and sweat until translucent, 5-7 minutes.  Add the garlic and barley.  Stir constantly until fragrant, about 2 minutes.  Deglaze with wine/vermouth and reduce until almost dry.

Add the clam nectar, water, turnips and thyme.  Increase the heat to medium-high and bring to the boil.  Reduce to medium-low and simmer until the vegetables and barley are tender, 30-40 minutes.  Remove the woody thyme stems.

Warm the cream gently in a small saucepan then add the saffron, rubbing the threads between your finger tips to break them up slightly. Stir the cream into the stew, then add the chunks of cod, crab and clam meat, as well as the butter.  Cook for another 5 minutes, stirring gently once or twice, until the fish is opaque and the butter is melted.  Season with salt and pepper.

Serve hot with plenty of freshly ground pepper and black bread.

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16 Responses

  1. RisingStorm says
    April 9, 2012 at 12:47 am

    aaaaahhhhhh why aren’t grocery stores open right now

    Reply
  2. Erika says
    April 9, 2012 at 8:34 am

    I’m assuming “clam nectar” is just clam juice?

    Reply
    • Jaycey says
      April 9, 2012 at 1:34 pm

      Its a condensed Clam broth that has been concentrated via evaporation

      Reply
  3. Michelle @ delishiono says
    April 9, 2012 at 1:52 pm

    Nothing has motivated me to hurry up and get through Song of Ice and Fire to get to Dance with Dragons more than this stew recipe! DROOLING!!

    Reply
    • thukay says
      November 17, 2012 at 11:19 am

      really?

      i have made this. it is worth it, by the way … what with its $50-ingredient price tag

      Reply
  4. ducky says
    April 10, 2012 at 3:02 am

    The yum-ness! It’s overwhelming!!

    Reply
  5. John W says
    April 12, 2012 at 3:23 pm

    Congratulations on your cookbook! I just pre ordered mine through Book of the month club.

    Reply
  6. RisingStorm says
    April 15, 2012 at 10:44 pm

    This turned out much MUCH better than my buns from last week… although it may not be so apparent if you compare your shot and mine!

    [IMG]http://i1045.photobucket.com/albums/b455/almasymarquis42/chowdaa.jpg[/IMG]

    So, first and foremost, I was rushing to pick up all the ingredients and make it back in time to watch the episode – not even the first showing, but the follow-up one at 10! I had already decided to do without a bread bowl, but I still wanted to get everything as quickly as I was able. Thankfully, everything was there, and I was able to get everything cooked and it tastes great!

    … oh, you noticed it looks more like chili than clam chowder? … well. In my hurry to get everything, I decided to grab oyster sauce in the Asian section instead of clam broth/nectar/juice despite having seen the earlier clarifying comments. Oyster sauce is, of course, a dark brown, very heavy sauce. My brain simply didn’t put do the math as I was getting everything together.

    Long story short – it tastes great, and actually very close to the chowder that it’s supposed to look like! I’d probably keep using the oyster sauce in the future unless I had an active reason to have the soup look pale.

    Reply
    • RisingStorm says
      April 15, 2012 at 10:45 pm

      Shoot, my IMG code didn’t work. Sorry about that! Here’s a bracklet-less link:

      http://i1045.photobucket.com/albums/b455/almasymarquis42/chowdaa.jpg

      Reply
  7. chronodude says
    July 31, 2012 at 7:01 pm

    I just had to see if this recipe was included!… I’m buying your book just now!

    Reply
    • Needs Mead says
      July 31, 2012 at 7:04 pm

      Yay! Yes, Sister’s Stew is definitely in the book, as is our beer-based black bread. :)

      Reply
  8. Laura says
    December 13, 2012 at 7:23 pm

    Wow wow wow aaaaaaamazing!

    Reply
  9. Borden says
    April 6, 2013 at 11:00 am

    Did you use canned crab and clam meat?

    Reply
    • Seven Hells says
      September 12, 2013 at 1:46 pm

      I am also wondering if you can do that. Sounds more affordable and way easier!

      Reply
      • Chelsea M-C says
        September 12, 2013 at 1:47 pm

        Absolutely!

        Reply
  10. Melissa A Nurmi says
    September 21, 2019 at 7:59 pm

    What is a substitute for clam nectar?,it’s hard to come by in the Midwest without paying an arm and a leg for shipping.

    Reply

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