Creamy Oyster Stew Recipes

OYSTER STEW

Steps:

• Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
• Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.

CREAMY OYSTER STEW

Steps:

• Saute green onions in butter in a Dutch oven until onions are tender. Add remaining ingredients to onion mixture. cook over low heat until edges of oysers begin to curl and mixture is hot, but not boiling. Serve with oyster crackers.

OYSTER STEW SUPREME

Steps:

• Sauté diced bacon in a non-stick soup pot over low heat until rendered.
• Add butter and heat until melted.
• Add onions, celery and garlic and continue to cook over low heat, stirring occasionally, until translucent, taking care not to let them brown.
• Add salt and pepper to taste, pinch of cayenne, thyme and Wondra or other fine white flour, whisking steadily to make a roux.
• Cook, whisking steadily, for several minutes.
• Slowly whisk in clam juice, whisking until smooth, then sherry, whisking until smooth.
• Whisk in cream, whisking until smooth, then whisk in evaporated milk, whisking until smooth.
• Raise heat slightly, stir while bringing just until it starts to boil, then lower heat and whisk until slightly thickened, about 5 minutes.
• Stir in oysters with their liquor, several dashes of Worcestershire sauce and the chopped parsley.
• Continue to heat, stirring occasionally, until oysters curl at the edges indicating they are heated through.