Eastern Shore Oyster Stew Recipe
This Oyster Stew recipe is a delightful blend of fresh-shucked oysters, celery, and potatoes, cooked in a rich cream base. This a super easy dish to prepare for anyone at all cooking levels.It is the perfect appetizer or small meal for any time of the year!Leftovers can be safely stored in the refrigerator or freezer.
Ingredients
- 2 tbsp butter
- 1 cup finely chopped celery
- 2 large large shallots, finely chopped
- 1 cup half-and-half or heavy cream
- 30 ea fresh shucked oysters (reserve the liquid)
- Cayenne pepper and black pepper to taste
- 2 cloves minced garlic (optional)
- 1 tbsp Worcestershire sauce
- ½ cup diced potatoes (optional)
- Fresh parsley (for garnish)
Instructions
- In a large pot, melt the butter over medium heat. Add the celery, shallots, and minced garlic (if using) and sauté until softened but not browned.
- Stir in the half-and-half or heavy cream and bring it to a gentle simmer.
- Add the oysters with their liquid and the diced potatoes (if using), stirring gently. Season the mixture with cayenne pepper, black pepper, and Worcestershire sauce (if using). Be careful not to let the stew boil; you want to heat the oysters just until their edges start to curl.
- Once the oysters curl at the ends, the stew is ready. Taste and adjust the seasonings, if necessary.
- Ladle the stew into bowls, garnish with fresh parsley, and serve hot. Enjoy with crusty bread or oyster crackers.