Oyster stew is surprisingly easy to make, good as leftovers, and can be made with pre-shucked jarred oysters, or live oysters – just make sure to capture their brine, which adds loads of flavor. This recipe is slightly adjusted version of Taylor Shellfish’s Christmas Oysters Stew. One key difference is to brown oysters in a pot, which is then deglazed to add umami to the stew. Chopping oysters into small pieces also ensures that each spoonful contains an oyster morsel.
Laura
- 6 tablespoons butter, divided
- 1 large carrot, finely diced
- 2 celery stalks, finely diced
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon paprika
- 2 tablespoons all-purpose flour
- 1 quart shucked oysters, drained, liquor reserved
- 3 tablespoons chopped fresh tarragon, or 1/2 tablespoon dried
- 2 large potatoes, peeled and diced
- 1 cup water
- 1 cup heavy cream
- 4 cups whole milk
- Salt and pepper to taste
Melt 2 tablespoons butter in a large dutch oven over medium high heat. Add drained oysters and cook until browned, up to 10 minutes. Transfer oysters to a bowl and let cool, then chop into 1/2″ pieces and return to bowl with their juices.
Return dutch oven to medium heat, add 4 tablespoons butter, chopped carrots, celery, onion, garlic, and bay leaf and cook over medium heat. Once the vegetables are soft, add the flour and paprika. Stir to coat.
Add oyster liquor, water and potatoes, scrape bottom of pan well to deglaze. Simmer until the potatoes are nearly tender.
Add cream, milk, tarragon and reserved oysters with juices. Simmer until stew thickens. Remove bay leaf. Season with salt and pepper to taste.
Spencer Family Cookbook 