New England Oyster Stew

Submitted by Lorraine of AZ

"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.""

 

• Ready In: 30mins
• Ingredients: 5
• Serves: 6-8

ingredients

• 1⁄2 cup butter (1/4 pound)
• 1 quart oyster
• 1 quart whole milk
• 1 quart half-and-half
• salt and pepper

directions

1. Melt butter in a large pot. Add the oysters with their liquor. Heat until the oysters curl.
2. Meanwhile heat the whole milk and half-and-half . Add to the pot when the oysters have curled.
3. Salt and pepper to taste. The stew will take a lot of seasoning.
4. Heat to serving temperature and serve.

Reviews

[Papa Deuce]

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.

 

[Raquel Grinnell]

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!

 

[bgayton]

Genuine New England recipe. Make sure to use oyster crackers.

 

[Stephanie S.]

I made this for Christmas Eve dinner along with appies. Delicious. DS (home from college) couldn't get enough of this. This is exactly how my mother and grandmother used to make it, this was perfect in every way. Thank you for making our holiday one that reminded me of my youth.....Stephanie

 

[Elizabeth H.]

Thank you so much for sharing. I do not eat oysters, but my mom traditionally made oyster stew at Christmastime. This year, I made it for my parents as a treat. They hadn't eaten oyster stew for about 40 years, so they were thrilled and said this recipe was "perfect," tasting exactly as they remembered it. I only needed a small batch, so I halved the ingredients (omitted the milk and used only the half-and-half). As an oyster novice, I wasn't sure what it meant for the oyster to "curl." For others, I would characterize it this way: when the edges of the oyster get ruffly, then it's time to add the milk. Also, I didn't use much salt, due to my parents' dietary restrictions, but they said it still tasted great. Thanks again for sharing and allowing me to give my parents this decadent treat!