Jasper White’s Oyster Stew
Here’s a classic oyster stew recipe that needs no updating. Briny oysters, a bit of onion and celery, and cream make a perfect trio.
White’s classic Oyster Stew.
Photo Credit : Michael PiazzaHere’s a classic that needs no updating. Briny oysters, a bit of onion and celery, and cream make a perfect trio. The recipe is adapted from the The Summer Shack Cookbook: The Complete Guide to Shore Food by Jasper White (W.W. Norton, 2011). White loves serving this dish with some fino (dry) or amontillado (medium-dry) sherry on the side: “It’s a nice complement to the brininess of the oysters.”
Yield:
4-6 servingsIngredients
1 pint freshly shucked oysters (12 to 16 oysters, depending on size) in their juices (see “Note”)
2 tablespoons unsalted butter
1 small leek, white parts only, finely diced (or 1/2 small yellow onion, finely diced)
2 small ribs celery, finely diced
1 1/2 cups milk
1/2 cup heavy cream
Kosher salt and freshly ground black pepper, to taste
Garnish: finely minced chives and leek (pale-green part, optional)
Instructions
Strain the oysters from their liquid; place each one in a separate container and refrigerate.
In a 4- to 5-quart heavy-bottomed pot over medium-high heat, melt the butter until it begins to foam. Add the leek and celery and cook, stirring often, until the vegetables are thoroughly softened, but not browned, 8 to 10 minutes. Reduce heat to medium; stir in the milk, cream, and oyster liquid and cook until hot; add the oysters and poach until they begin to curl at the edges, about 2 minutes. Season with salt and pepper to taste. Remove from the heat and let the flavors meld for a few minutes before serving.
Reheat the stew if necessary, but don’t boil it. Divide among bowls and sprinkle with chives and leek. Serve with sherry (optional).
