I first tasted this wonderful oyster stew when I was a teenager (and that was a while ago), and I've been a oyster stew lover ever since. This recipe is so easy
to make and so delicious!
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Oyster Stew Recipe - Old Fashioned Oyster Stew Recipe:
Soup & Stew
Yields: 6 servings
Prep time: 5 min
Cook time: 15 min
2 pints (approximately 32 ounces) small to medium-sized raw shucked oysters with their liquor*
4 tablespoons butter
3 cups milk (a little added
cream may be added to make it richer)
1 or 2 dashes
Salt and pepper to taste
Minced parsley, sliced chives, or sliced green onions (your choice)
* The amount of oysters used may be varied according to your taste. Also learn
How To Shuck Oysters
if using fresh oysters.
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.
Drain the oysters, reserving their liquor. NOTE: I like to strain the oyster liquor with a fine strainer 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 garnish each bowl with parsley, chives, or green onions and a generous pat of butter.
Makes 4 to 6 servings.