Oyster Stew

By Yankee Magazine

Sep 18 2007

A good oyster stew is little more than oysters warmed in milk and cream. The secret is to heat the liquid gently until it’s barely simmering (if it boils, the oysters will be tough.


Serves 4


24 fresh oysters, with their liquor
2 tablespoons butter
2 cups milk
2 cups cream
Dash of Tabasco
Kosher or sea salt
Freshly ground black pepper


Combine oysters and their liquor in top of double boiler. Cook over boiling water until edges of oysters begin to curl. Add butter and stir gently until melted.
In a separate pan, heat milk and cream. Add to oysters along with Tabasco. Season with salt and pepper to taste. Stir slowly until heated through. Serve immediately, with oyster crackers.