Prep 15 mins
Cook 15 mins
My friend Elaine, a New Englander, swore this is the only way to make oyster stew which is traditionally served on Christmas Eve. She flatly said, "Do not use west coast oysters. East coast oysters are preferred; gulf coast oysters may also be used."
- Melt butter in a large pot. Add the oysters with their liquor. Heat until the oysters curl.
- Meanwhile heat the whole milk and half-and-half . Add to the pot when the oysters have curled.
- Salt and pepper to taste. The stew will take a lot of seasoning.
- Heat to serving temperature and serve.
OK, we made this on Christmas Day, basically I just doubled the recipe, but I added 1 tsp cayenne, and 1 TBS of worcestershire sauce, and some scallions for garnish. People raved over this. Will make it several times a year if I can get the oysters... not always easy where I live.
Made this wonderful recipe last night with just a few modifications.... Sauteed a small minced onion in the butter to start, and added a bit of garlic salt and white pepper to the regular salt and pepper. Most importantly for our health, subbed two quarts of fat-free half and half and didn't feel flavor was comprimised in the least... Superb!
Genuine New England recipe. Make sure to use oyster crackers.