Oyster Stew

prep time:: 10 min
total time:: 30 min

Serves 4

If you’ve got a bunch of left over fresh oysters particularly the medium and large sized Oysters, a great alternative to using them is in oyster stew. This is a great satisfying soup on a cold fall or winter day. Oyster stew is different than clam chowder in that my Oyster stew doesn’t include potatoes or lots of other ingredients. Also, the soup is more milky than creamy. By keeping the stew simple you can enjoy the delicate oyster flavor.

ingredients

3 tbsp butter
1 C minced celery
1 C minced onion
1 quart whole milk
2 C Half-n-Half
2 dozen Pacific oysters already shucked
1/8 tsp white pepper
salt and black pepper to taste

directions

Melt butter in a large pot over medium heat. Add celery and onion and sauté until soft. Add milk and Half-n-Half and heat, stirring almost continuously until just before boiling. Do not boil or burn. Add oysters and their liquid. Add white pepper. Continue to carefully cook until edges of oysters begin to curl. Again, do not let mixture boil. Finally season with salt and pepper to taste. Serve.

notes

Use extra small oysters or cut large oysters in half. Photo note: MV Independence tied up to the old net float in Joe Cove, Broughton Archipelago, BC.

Source: Don Chase