Oyster Stew Recipe
Oyster stew has a fascinating history dating back to early America, particularly in the northeastern coastal regions where oysters were a staple. Irish immigrants are credited with popularizing the recipe in the United States during the 19th century.
Equipment
- Large saucepan
- Ladle
- Wooden spoon
- Measuring cups and spoons
Ingredients
- Fresh oysters (with their liquor) – 1 pint
- Butter – 4 tablespoons
- Milk – 2 cups
- Half-and-half cream – 2 cups
- Salt – 1 teaspoon (adjust to taste)
- Freshly ground black pepper – to taste
- Cayenne pepper or paprika – for a hint of spice (optional)
- Fresh parsley or chives – chopped, for garnish
Instructions
- Prepare the OystersIf using fresh oysters, strain the oyster liquor and set it aside. Ensure that the oysters are clean and free of any shell fragments. If the oysters are large, you may want to cut them into bite-sized pieces.
- Melt the ButterIn a large saucepan over medium heat, melt the butter until it’s completely melted and just begins to bubble. This gives the stew a rich, velvety base.
- Add the LiquidsSlowly add the milk and half-and-half to the saucepan. Stir gently to combine and allow the mixture to heat thoroughly but avoid letting it boil.
- Add the OystersOnce the milk mixture is warm, add the oysters and their liquor. Stir gently and let the oysters cook in the mixture for 5-10 minutes. The oysters are done when their edges start to curl.
- Season to TasteAdd salt, freshly ground black pepper, and a pinch of cayenne pepper or paprika if desired. Taste and adjust the seasoning as needed.
- Serve HotLadle the stew into bowls and garnish with fresh parsley or chives for added flavor and color. Serve immediately with crusty bread or crackers.