Oyster Stew

By Yankee Magazine

Aug 29 2006




1 pint oysters in liquor (about 25 shucked oysters)
2 tablespoons unsalted butter
1 small leek, washed and finely diced
2 small stalks celery, finely diced
1-1⁄2 cups milk
1⁄2 cup heavy cream
Kosher or sea salt and freshly ground black pepper, to taste
1-1⁄2 cups Fino or Amontillado sherry (optional)
Garnish: 1 tablespoon chopped chives
Common crackers, oyster crackers, or croutons


Strain the oysters and their liquor into separate containers and keep both refrigerated until ready to use.

In a large, heavy-bottomed saucepan, melt the butter over medium heat until foaming. Add the leek and celery and saute until softened and translucent, about 8 minutes–do not brown. Stir in the milk, cream, and oyster liquor into the saucepan with the vegetables. Do not allow the liquid to boil. When the soup base is simmering, add the oysters and poach them until they begin to shrink and curl on the edges, about 2 minutes. Season with salt and pepper.

Divide the stew into four bowls and add sherry (if desired) to each bowl. Garnish with chives and serve crackers on the side.