|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||34%|
|Saturated Fat 13g||67%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 1g||2%|
|Total Sugars 14g|
|Vitamin C 16mg||78%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Oyster stew is a traditional dish in areas of the mid-Atlantic as well as New England where it is often enjoyed at Thanksgiving. This easy oyster stew recipe is made with fresh oysters, milk, butter, and seasonings. The milk is left to cook in the slow cooker and the oysters are quickly simmered in their own liquid along with melted butter, shallots, and Worcestershire sauce. This mixture is added to the slow cooker and left to heat for an hour or two. It's perfect served with crackers and a tossed salad for a satisfying meal.
This recipe calls for fresh oysters, which you can shuck yourself or ask your fishmonger to do for you, just be sure to ask for the liquor (the liquid in the shell). Although it is referred to as "stew," it is really a soup since it has a thinner consistency. To thicken the stew slightly, you can add a flour and water slurry to the stew before it's finished.
2 quarts whole milk
1/2 cup (4 ounces) unsalted butter
1 medium shallot
2 pints fresh oysters, with their liquid
1 1/2 teaspoons salt, or to taste
1 dash cayenne pepper
2 teaspoons Worcestershire sauce
1 to 2 tablespoons chopped fresh chives, or parsley, optional
Oyster crackers, for serving
Steps to Make It
Gather the ingredients.
Pour the milk into a crock pot; cover and cook on high for 1 1/2 hours.
In a saucepan over medium-low heat, melt the butter; add the minced shallot and cook for 2 minutes.
Add the oysters with their liquid and reduce the heat to low. Simmer until the edges of oysters curl. Add the salt, a dash of cayenne pepper, and the Worcestershire sauce, and stir gently.
Add the oyster mixture to the hot milk in the slow cooker. Reduce the heat to low and continue cooking for 1 to 2 hours, stirring occasionally.
Garnish with chopped herbs, if you prefer, and serve with oyster crackers if you like.
If you are shucking your own oysters, don't forget to save the liquid within the shells as you shuck them.
- For a richer broth, use 1 quart of half-and-half with 1 quart of whole milk.
- Before you simmer the oysters, add about 1/2 cup of chopped green onions to the butter in the saucepan and sauté until translucent. Add the oysters and their liquid and continue with the recipe.