Oyster Stew
We all have our holiday traditions, that start at Thanksgiving and go all the way through New Years. When my husband was growing up their tradition was Oyster Stew on Christmas Eve. This simple, yet rich creamy soup with fresh oysters, was something his whole family looked forward to. We tried this tradition for a few years in our home, but our own other Christmas Eve traditions soon evolved. We then realized that Oyster Stew did not have to be confined to Christmas Eve, that it was great for New Years or anytime during the holiday.
This is traditionally made with a mix of whole milk and cream or half-and-half. On this day we did not have any whole milk so we used 2%. It just meant we increased the amount of cream. Regardless, use 4 cups total of combined milk/cream.
First start with a fine chop of the celery.
Chop the Shallot
Some recipes don’t use celery but we like the added flavor of both celery and celery salt.
After chopping, add the shallot and celery to the warmed saucepan with the melted butter.
After the celery and shallot are softened, add the liquid. We use the equivalent of a half a cup of the oyster juice. Add more or less to taste. If you choose not to add the wine, definitely add more oyster juice.
Begin to add the cream
Once the wine and juice have reduced it’s time to add the cream. At this point continue to stir frequently to ensure the mixture does not boil.
Now it’s time to add the best part; the oysters. During the Holidays, most grocery stores sell oysters already shucked, in jars. They are found at the seafood counter. One year, after moving to Texas, the only oysters we could find were huge gulf oysters. They were fine but we like more of a bite size oysters, so we cut them in half. Bad mistake! Their insides were all over the soup, making it kind of a blackish color. Since then, we are sure to find the smaller oysters.
Celery Salt and White Pepper
The white pepper keeps the soup a nice creamy color. The celery salt adds to the overall flavor. Be careful! Oysters have natural salt, so add more salt sparingly.
Once all the cream and half-and-half are mixed with the vegetables, and seasoning, the final thing to add is the milk. Milk has a lower boiling point than the creams, so be sure to keep stirring.
At this point taste and season to taste. Once it’s warmed through, it’s ready to serve.
Our tradition with Oyster Stew is a shrimp platter, salad and good French Bread for dipping. We also had a wonderful Chardonnay, because, after all, it is the Holidays.
So good! It makes me wonder why we don’t have this simple delicious meal more than once a year?
Oyster Stew
Ingredients
- 2 jars of fresh oysters (about 2 dozen) save the liquid
- 1 small shallot finely chopped
- 1 stalk celery, chopped
- 1 cup heavy Cream (room temperature)
- 1 cup half and half (room temperature)
- 2 cups Milk (room temperature)
- 2 tablespoon butter
- 1 cup White wine
- 1 teaspoon Celery Salt
- 1/2 teaspoon (more to taste) salt
- ½ teaspoon (more to taste) White pepper
Instructions
- Melt butter in a large saucepan. Add the chopped shallot and celery. Cook over medium heat until translucent about 3 minutes.
- Add the wine and oyster liquid to the vegetables, cook over medium heat until reduced by half.
- Lower temperature slightly and add the cream. Bring to a slight simmer but do not boil.
- Add the half and half. Bring to just a simmer.
- Add the oysters. Continue to cook over medium heat stirring almost constantly.
- Add the celery salt and white pepper. Continue stirring.
- When it comes to a slight simmer add the milk .
- Continue to stir so it does not curdle. Once all is warm and just below a boiling serve in warmed bowls. Enjoy!
