Oyster Stew

Name: Oyster Stew
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 28 bluepoint oysters, well chilled; 6 tbsp. butter; 2 tsp. worcestershire sauce; 1 tsp. paprika; 1 ⁄ 2 tsp. celery salt; 1 cup milk; 1 cup half-and-half; Salt

Serves
serves 4

JAMES BAIGRIE

"How tantalizing that milky, creamy sea smell," Paddleford wrote of her mother Jennie's stew in 1965.

Ingredients

28 bluepoint oysters, well chilled
6 tbsp. butter
2 tsp. worcestershire sauce
1 tsp. paprika
¹⁄₂ tsp. celery salt
1 cup milk
1 cup half-and-half
Salt

ADVERTISEMENTAD

Instructions

Step 1

Shuck oysters over a medium bowl to catch oyster liquor, putting shucked oysters into another bowl. Discard shells.

Step 2

Melt 4 tbsp. of the butter in a medium saucepan over medium-high heat. Stir in worcestershire, paprika, and celery salt, then add oysters and bring to a simmer. Add 1 cup of the reserved oyster liquor to pan, discarding any remaining liquor, and bring to a boil. Add milk and half-and-half to pan and heat, stirring once or twice, until just about to boil (do not allow to boil, or stew will curdle), 3-5 minutes. Season to taste with salt.

Step 3

Divide remaining 2 tbsp. butter between 4 warm soup bowls just before ladling in stew.

Shuck oysters over a medium bowl to catch oyster liquor, putting shucked oysters into another bowl. Discard shells.
Melt 4 tbsp. of the butter in a medium saucepan over medium-high heat. Stir in worcestershire, paprika, and celery salt, then add oysters and bring to a simmer. Add 1 cup of the reserved oyster liquor to pan, discarding any remaining liquor, and bring to a boil. Add milk and half-and-half to pan and heat, stirring once or twice, until just about to boil (do not allow to boil, or stew will curdle), 3-5 minutes. Season to taste with salt.
Divide remaining 2 tbsp. butter between 4 warm soup bowls just before ladling in stew.