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servings:

Cream and oyster liquor (the liquid that surrounds the mollusks in their shells) are a rich, flavorful base for this stew, which is enhanced with velvety mascarpone cheese and topped with salmon roe.

• 2 tablespoons unsalted butter
• 1 1/2 teaspoons very finely chopped shallot
• 1 leek, white and pale-green parts only, cut into 2-inch julienne, rinsed well
• Coarse salt and freshly ground white pepper
• 1 medium red potato, cut into 1/4-inch dice
• 1 dozen shucked fresh oysters
• 1 cup half-and-half
• 1 cup heavy cream
• 3 tablespoons mascarpone cheese
• Creme fraiche, for serving
• 4 teaspoons caviar or salmon roe
• 1/3 cup strained oyster liquor

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