Oyster stew with leeks and prosciutto Recipe - Los Angeles Times

Ingredients

• 1 tablespoon butter
• 2 slices prosciutto, cut in thin ribbons
• 1 medium leek, finely chopped
• 1 shallot, minced
• 1/2 cup dry white wine
• 2 cups half-and-half
• Salt, optional
• 2 dozen oysters, shucked with oyster liquor retained
• 1 1/2 teaspoons minced tarragon for garnish, divided