Best To Die For Oyster Stew Recipes

GRANDMA'S OYSTER SOUP

Grandma's Oyster Soup image

Grandma's Oyster Soup is a traditional Christmas menu item. Grab a sleeve of crackers and dig into this soup featuring oysters in a buttery-milk broth.

Provided by Barbara

Categories Entree Main Course Side Dish Soup

Time 35m

Number Of Ingredients 5

Ingredients

1/2 cup butter
1 - 2 pints oysters (with juice)
1/2 gallon whole milk
1 - 3 teaspoons salt
3/4 teaspoon black pepper

Steps:

Pour oyster juice through a sieve to remove grit; reserve juice for soup .
Rinse oysters in cold water in colander to remove any broken shells.
Melt butter in a large sauce pan or soup pot over low heat. Add oysters and gently warm for a few minutes.
Add milk and oyster juice. Continue to heat slowly over low heat, stirring occasionally.
When the broth is warm (not scalded), season slowly with salt and pepper. Taste and continue to season until the milk broth is flavorful.
Serve with crackers or oyster crackers.

Nutrition Facts : Calories 253 kcal, Carbohydrate 12 g, Protein 8 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 59 mg, Sodium 794 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

CLASSIC OYSTER STEW RECIPE

Classic Oyster Stew Recipe image

There are countless versions of this simple, elegant stew. To achieve the perfect texture of just-cooked oysters, poach them in the milk until their edges begin to curl, set aside, and return them to the stew just before serving.

Provided by Southern Living Editors

Categories Oysters

Time 35m

Yield Makes 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 pt. shucked fresh oysters, undrained
2 cups milk
Kosher salt
Freshly ground black pepper
1/4 cup butter
1 shallot, minced
1 small garlic clove, minced
2 tablespoons all-purpose flour
1 cup half-and-half
2 tablespoons sherry
1/2 teaspoon Worcestershire sauce
1/8 teaspoon celery salt
Fresh lemon juice
Dash of hot sauce (such as Tabasco)
Oyster crackers, saltine crackers, or buttered toast

Steps:

Drain oysters, reserving oyster liquor (about 1 cup). Heat milk and oyster liquor in a small saucepan over medium heat, whisking occasionally to prevent scorching, 3 to 4 minutes or until mixture just begins to steam. Add oysters, and season with desired amount of salt and pepper. Cook 4 to 5 minutes or until the edges of the oysters just begin to curl. Remove pan from heat. Using a slotted spoon, transfer oysters to a plate to prevent them from overcooking.
Melt butter in a large saucepan over medium heat. Add shallot and garlic, and cook, stirring often, 4 minutes or until tender. Sprinkle flour over shallot mixture, and cook, whisking constantly, 1 to 2 minutes or until completely incorporated and bubbly. Gradually whisk in half-and-half and next 3 ingredients. Bring to a boil, whisking constantly. Gradually stir in reserved milk mixture and oysters. Reduce heat to medium-low, and cook, stirring occasionally, just until warmed through. Season to taste with salt, pepper, lemon juice, and hot sauce. Serve with crackers.

OYSTER STEW

Oyster Stew image

This rich, creamy stew is best made with freshly shucked oysters.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 12

Ingredients

4 tablespoons unsalted butter
1 medium white onion, cut into 1/2-inch dice
2 celery stalks, sliced into 1/4-inch pieces
4 cups milk
2 cups heavy cream
2 teaspoons coarse salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground white pepper
1 pint shucked oysters with liquor (juice)
Paprika, for garnish
Hot sauce, for garnish (optional)
Oyster crackers, for garnish

Steps:

Heat butter in a saucepan over medium-low heat. Add onion and celery; cook until softened, about 8 minutes. Do not brown. Add milk, cream, salt, cayenne, white pepper, and liquor. Bring just to a boil; cook, barely simmering, 5 minutes. Add oysters; cook just until edges curl, 3 to 4 minutes. Garnish with paprika; hot sauce, if using; and crackers. Serve.