Oyster Stew

oyster-stewOyster Stew

Today I cooked up a batch of oyster stew. I used canned oysters, as it is next to impossible to get good raw oysters here in the desert. The oysters we get are Pacific Ocean oysters, and they are not as tasty as Atlantic Ocean or Delaware Bay oysters.

Here is the recipe:

6 Cups whole milk
8 ounces butter
24 ounces of oysters and juice
1 large yellow onion
1 Russet potato
3 stalks of celery
Worcestershire Sauce
Salt, Pepper and Red Cayenne Pepper

Chop the onions and celery finely, chop the potato into small chunks. Combine in a saucepan with the butter and saute’ until the onions begin to brown. Salt and pepper to taste.

In a 3 quart pot, heat the oysters with all of the juice with some Worcestershire Sauce until it comes to a boil. Then add the contents of the saucepan and stir. Add the milk, season to taste, and stir until it almost comes to a boil. Take off the heat.  It is ready to serve.

This is a fast and delicious stew. Serve with OTC Oyster Crackers – if you can find them in your area.  Otherwise, regular oyster crackers will suffice. This recipe will serve an army, or provide me with two meals!

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