Food
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.
Yield
Serves 4
Ingredients
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
Instructions
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.
I was actually looking for an oyster stew recipe that the magazine had printed in the early to mid 80’s. My father used to make that recipe and everyone loved it. I know that it’s not the recipe that I just found online, but it’s probably close. Is there a way you can find it for me?
Hi Rochelle. I took a quick look but didn’t see a recipe for “Oyster Stew” in our database from the 1980s. Is it possible the recipe was for an Oyster Bisque from 1986?