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.
By Yankee Magazine|Sep 27 2016|
A New England classic: chef Jasper White’s 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 servings
Total Time
45 minutes minutes
Hands-on Time
40 minutes minutes
Ingredients
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).
Notes
If you’re not comfortable shucking oysters yourself, ask your fishmonger to do it. Just be sure to save the liquor (natural juice).
As a lactose intolerant person, how would this recipe be if I used lactose free milk and sour cream?