Old Fashioned Oyster Stew
Our old-fashioned oyster stew features plump, succulent oysters gently simmered in a rich, creamy broth. This timeless classic captures the essence of coastal tradition. Served hot and garnished with a sprinkle of fresh parsley, it’s the perfect dish to warm the soul.
The most important factors in preparing Oyster Stew are do not boil the milk and do not overcook the oysters. Be careful to avoid overcooking oysters, which causes them to become tough.
The amount of oysters used may be varied according to your taste.
Some add about 1/2 cup of thinly sliced celery to this stew, and some add a sprinkle or two of celery salt. It’s a personal choice.
Old Fashioned Oyster Stew
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Stew
- Method: Stovetop
- Cuisine: American
Ingredients
2 pints (approximately 32 ounces) small to medium size raw shucked oysters with their liquor
3 cups milk (a little cream may be added to make it richer)
1 or 2 dashes Tabasco
Salt and pepper to taste
Minced parsley, sliced chives or sliced green onions (optional)
Butter (optional)
Instructions
- Drain the oysters, reserving their liquor. Strain the oyster liquor with a fine strainer or cheesecloth to remove any sand.
- In a large pan over medium heat, melt butter. Add oysters and simmer very gently for about 2 to 4 minutes or until the edges of the oysters curl.
- While the oysters are simmering, in a separate saucepan over low heat, slowly heat the milk, cream and oyster liquor (do not boil).
- When the oysters are cooked, slowly add the hot milk mixture to the oysters, stirring gently. Season with Tabasco, salt and pepper.
- Remove from heat.
- Serve in warm soup bowls and, if desired, garnish each bowl with parsley, chives or green onions and a generous pat of butter.
- Serve with oyster crackers.
Notes
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