Oyster Stew

oyster stew

Could not be easier to make.  Classic old fashioned oyster stew.  Had more than a few oysters left over from Fathers Day and I whipped up some oyster stew.  Put it in the freezer to indulge in later on.

70 oysters  – shucked and keep the liquid too

2 sticks of unsalted butter

6 tbsp. flour

2 chopped sweet onions

10 celery stalks chopped

1 tbsp. kosher salt

1 tsp. freshly ground pepper

1 tsp. cayenne pepper

4 cups milk

2 cups cream

Put all the oyster liquid and 2 cups of water in a deep pan.  Bring to simmer and then add in all the oysters.  The oysters will cook through in about 2 minutes.  The edges will start to curl.  Strain through a sieve and keep the liquid.

Melt the butter in the same pan.   Then add the flour and whisk constantly until the mixture is a golden brown.  A few minutes or so.  Then add in the celery, onions, salt, pepper and cayenne pepper.  Mix this for about 25 minutes on a medium heat until super soft and browned.

Add the milk, cream, oysters and based on what that looks like add some of the reserved liquid.  I used about 3/4 of a cup to get the soup to the thickness I wanted.  Warm throughout and serve.  Or let it come to room temperature and freezer for a later day.



Comments (Archived):

  1. AG

    Looks incredible, though I hate cooking in bulk.

    1. Gotham Gal

      when you have many mouths to feed, bulk is the constant.

      1. AG

        Fair. And I suppose having a full house is sometimes a wonderful thing.

  2. ellen

    sounds great.do you ever use a crock pot for anything?Since I cook every salt-less meal for very sick husband, I was wondering if a crock pot would ease the responsibility a bit.

    1. Gotham Gal

      You can use the crockpot for a variety of things. I don’t use one but I know plenty of people who do. Here is a recipe for one which looks similar to what I made but using a crockpot.http://www.mydailymoment.co