This oyster stew recipe brings back so many memories and is one that is still heavily used in our kitchens today. It is a tradition to make oyster stew on Christmas morning in my family and this is the sacred recipe. You’re welcome. (I broke into the family vault for this one…… just kidding…)
It is easy to make- but it is easily ruined if not tended to. If the milk/cream curdles, it won’t be any good. So when you’re making the stew, keep your eyes on the pot!
- 1 pint of shucked oysters & the liquid they come in (preferably unwashed oysters, which have more taste)
- 2 TBS butter
- 2 cups of whole milk
- ½ cup cream
- a pinch of paprika or a dash or two of hot sauce, if desired
- 1. With a fork or spoon, take the oysters out of the jar and add directly to a medium sauce pan. (Don’t dry them as you are transferring them from the jar to the pan; let the juice come with them.) Put the liquid left in the jar to the side, you will be adding this later.
- 2. Cook the oysters on medium heat just until their edges start to shrivel and curl, about 3 to 5 minutes. At this point you only have the oysters in the pan.
- 3. While this step is happening, take the left over liquid from the oyster jat and strain it to get rid of any shell bits.
- 4. After the edges of the oysters have curled, add 2 TBS butter, the strained oyster liquid, and the milk and the cream.
- 5. Stir constantly until it becomes heated. Do not boil.
- 6. Serve with Saltine Crackers, and a dash or two of paprika or hot sauce.
- The quickest way to ruin your stew is to think you can walk away from it and attend to another task. It doesn’t take long for this to overheat. Don't let it curdle!