Oyster Stew Recipe
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Category: |
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Ingredients: |
Ingredients: 2 medium Shallots - finely chopped
2 stalks Celery - finely chopped
1 Garlic Clove - minced
4 tbsp Butter
1 tsp Old Bay Seasoning
¼ tsp White Pepper
½ tsp Salt
2 dashes Tabasco
2 pints small to medium Shucked Oysters with Liquor
2 cups Whole Milk
2 cups Half and Half
2 Green Onions - finely chopped for garnish
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Directions: |
Directions:Strain oysters through a fine sieve over a bowl to remove grit. Reserve the liquor. Rinse oysters and set aside.
Pour milk and cream into a large pot and place on medium-low heat. Add the reserved liquor, Old Bay, salt, pepper and Tabasco.
While milk mixture is heating, melt butter in a large skillet. Add celery, shallot and garlic. Cook until vegetables are tender. Do not brown. Add oysters and cook until edges begin to curl, about 3 minutes. Add oysters and vegetables to hot milk mixture and stir. Ladle into bowls and top with green onion (green part only). Serve with oyster crackers. |
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Personal
Notes: |
Personal
Notes: Shellfish was not what you would call plentiful to us who lived in South Point, Ohio. Mom would get oysters occasionally from Mann's Market in Ironton, Ohio during oyster season. The rule was, never eat an oyster in a month that didn't contain an "R". We would sometimes have fried oysters, but my favorite was oyster stew. I've seen dozens of oyster stew recipes, some with and some without celery and onions. Mom's always included celery and onion and I think it makes a big difference. So, the following recipe is as close to Mom's as I can get. I got this recipe from a chef at Burke's restaurant in Baltimore. During my railroad career I was sent to Baltimore for business on many occasions. During my visits I would eat at Burke's often. I loved their stew and it reminded me of Mom's. The key to a good stew is to never boil the milk and never overcook the oysters. Enjoy!
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