Oyster Stew

"This is a variation of the popular oyster stew served at the "Oyster Bar" at New York's Grand Central Station. Simple and delicious!"
 
Ready In:
1hr
Serves:
Units:

ingredients

directions

  • Drain the oysters in a colander set over a bowl. Reserve the juices.
  • Saute the bacon in a large pot over medium heat until crisp and the fat is rendered. Remove the bacon with a slotted spoon and reserve.
  • Saute the onions in the bacon fat until tender and translucent, but not brown, about 5 minutes.
  • Add flour, and cook over low heat for 2 to 4 minutes, stirring constantly with a wooden spoon.
  • Add the milk and the reserved oyster juice gradually, whisking constantly to prevent any lumps from forming.
  • Add the bay leaf, and simmer for 20 minutes, skimming as necessary.
  • Add the oysters and simmer about 5 minutes, or until oysters are barely cooked. Take care not to overcook the oysters.
  • Add the warm cream and adjust the seasoning with salt and pepper.
  • Ladle the soup into heated bowls and garnish with the reserved bacon and oyster crackers.
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  1. Alan in SW Florida
    This is a variation of the popular oyster stew served at the "Oyster Bar" at New York's Grand Central Station. Simple and delicious!
     
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