Saturday, March 16, 2013

Rick's "Christmas Eve Oyster Stew" Recipe

This stew is creamy and delicious and everyone really seems to enjoy it.  So if you are have a crowd over during the holidays, make a pot and savor the taste of the Chesapeake.  
I hope that you, my foodie friends, all have a wonderful Christmas and a happy New Year, and that you enjoy my recipes  as much as I enjoy sharing them.


2 pt. fresh shucked oysters
2 qt. milk, scalded (not boiled)
¼ cup flour
2 sticks butter
1 tsp granulated onion
1 Tbs. Old Bay seasoning
dash of Tabasco sauce
dash of Lea and Perrins brand Worcestershire sauce
1/4 tsp. fresh ground pepper
1 tsp. celery seed
1 bottle (8 oz.) clam juice (I use Snow’s brand)
1/4 tsp. paprika
Lowry’s seasoning salt (to taste)
fresh parsley (optional)


Heat the milk in a 4 qt. sauce pot over low heat until steaming, but do not allow the milk to boil or burn. In a 12” fry pan, melt 1 of the sticks of butter over medium heat until foaming.  Slowly whisk in the ¼ cup of flour and cook, stirring constantly for 3 to 5 minutes to make a light roux (be careful not to burn it!)  Slowly add the oysters (in their liquid) and the clam juice; stir to incorporate them into the roux.  Cook the oysters about 5 minutes, stirring constantly, until the edges curl and the roux thicken the juices slightly. Add the cooked oyster, clam juice and roux mixture to the pot of scalded milk.  Add the rest of the seasonings and simmer over low heat for 10 minutes until the stew thickens.  Taste and adjust the saltiness with Lowry’s seasoning salt if desired.

Into each serving bowl, place a 1/4 “ pat of butter from the unused stick.  Ladle in the stew and serve with oyster crackers.  Garnish with a sprig of parsley, if desired.

Note: Do not substitute frozen or canned oysters. These exact ingredients makes it an exceptional oyster stew, as well as not over-cooking the oysters.

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