Bruce’s Deluxe Oyster Stew
My brother Bruce sent me this recipe a few years ago, and though I love oyster stew, I was hesitant to try it. Fresh oysters are expensive, and I generally get only one chance a year to make them into stew. I didn’t want to ruin my yearly tradition by making a version I ended up hating! And I had good reason to think I wouldn’t like it.
First, this recipe has herbs & spices and smoked oysters. My mom once added other ingredients to Dad’s (and my) favorite oyster stew, and we both hated it. Mom never tried messing with his recipe again!
Second, this recipe says to use the oyster liquid in the stew. My brother Gary once made oyster stew without first draining and rinsing the oysters, and just that one little difference made the stew completely unappetizing, at least to me. I let him know it, too! 😄
So when I made this version I did it in such a way to keep my options open. If I thought the spices and smoked oysters ruined the (lack of) flavor I was used to having, I could easily pivot to my old standby version. I kept most of the ingredients separate and made only one bowlful of the completed recipe.
I needn’t have worried.
Although I still like Dad’s plain version, I must admit the added flavor from the smoked oysters, along with the herbs & spices gives this version more substance and zest. Even the added oyster liquid didn’t make me grimace. I liked it so well that I dumped all the ingredients together in the saucepan after all. No more hedging my bets!
I did modify the recipe a bit, though. My brother’s instructions were complicated and a bit confusing (it required the use of three saucepans!) so I streamlined those. I also doubled the amount of milk and cream, mostly because two cups of liquid didn’t seem nearly enough to make four servings.
Now I have a dilemma; Which version do I make next year?
Bruce’s Deluxe Oyster Stew
Ingredients
- 2 tbl butter or margarine
- 16 oz shucked fresh oysters with liquid or canned oysters
- 1 tin smoked oysters (3.75 oz)
- 2 cups milk
- 2 cups heavy cream or light cream, or half & half
- ¼ tsp salt or to taste
- 1 tbl dried celery flakes or parsley flakes
- ⅛ tsp black pepper
- ⅛ tsp paprika
- ⅛ tsp coriander plus extra if desired
- oyster/soup crackers
Directions
- Measure milk and cream into microwave-safe bowl and microwave on high until very hot; about 5 to 8 minutes.
- Meanwhile, melt butter in a large saucepan over medium heat.
- Add the fresh oysters along with their liquid to melted butter. Simmer and stir occasionally until oysters' edges ruffle; about 4 minutes. (If using canned oysters, just stir until heated through.)
- Drain smoked oysters and chop into pieces. Add to fresh oysters.
- Add spices to oysters and pour in hot milk.
- Ladle into bowls and sprinkle with a pinch of coriander if desired.
- Serve hot with soup crackers.
Notes
