United States | Soups & Stews | Oysters | Winter | Christmas

Oyster Stew

(American shellfish stew)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Oysters, with liquor 2 pints
Milk, whole 4 cups
Salt & white pepper to taste
Tabasco or cayenne pepper dash
Butter 3-4 tablespoons

METHOD

Basic Steps:  Simmer → Season → Add butter
  1. Add oysters, their liquor and milk to a large, heavy-bottomed saucepan. Place over medium-low heat and just bring to a simmer. Do not boil. Remove from heat when the edges of the oysters begin to curl.
  2. Season with salt, white pepper and a dash of hot sauce or cayenne. Serve in individual bowls and top each serving with a pat of butter.

VARIATIONS

  • For a richer version, use 3 cups of milk and 1 cup of half-and-half or cream.
  • Start by lightly sauteing 1/4 cup of minced onion or leek and 2-3 tablespoons minced celery in the butter. Add the oysters, their liquour and the milk and proceed with the recipe.
  • Garnish with chopped parsley or a sprinlking of paprika if you like.
  • Add a dash of Worcestershire sauce or a splash of dry sherry for extra flavor.

NOTES

  • This easy recipe is delicious in its simplicity. Oyster stew is a traditional Christmas Eve dish in some American households, a custom said to have originated with Irish immigrants.