Simple Oyster Stew Recipe
This flavorful oyster stew is a great source of calcium and it is also kid-friendly, so your whole family can enjoy it. This recipe makes five cups of soup, so it is enough for four people. You can serve crackers or bread with this oyster stew, for soaking up the creamy, fishy flavors. The soup is very creamy, featuring butter and milk, although you could swap the butter for margarine and use nonfat milk if you want to lower the fat content. Feel free to add some finely sliced celery if you like too, for extra flavor and texture.
Use fresh oysters if you prefer. This depends where you live. If you are far from the coast then fresh ones might be unavailable or prohibitively expensive. With fresh oysters, simply shuck them and add them to the soup. Once they start to curl at the ends they are cooked. Sieve the liquid with a very fine strainer to remove any sand, if you are using fresh oysters.
This is an easy oyster stew recipe and there are only two things that could possibly go wrong with it – one would be boiling the milk and the other would be overcooking the oysters. If you can manage to avoid those potential pitfalls, your oyster stew should be spectacular.
- ½ cup diced onion
- 1 tablespoon butter
- 2 teaspoons Worcestershire sauce
- 8 oz can whole oysters
- 1 chicken bouillon cube
- 1 quart milk
- 2 drops Tabasco sauce (optional)
- Drain the oysters but keep the liquid.
- Heat the butter in a pan and sauté the onion until very soft.
- Add ¼ cup of the oyster liquid, as well as the milk, Worcestershire sauce and tabasco sauce.
- Crumble in the bouillon cube.
- Cook over a low heat for 15 minutes, stirring now and then.
- Do not let the mixture boil.
- Add the oysters and simmer gently for 2 minutes or until the oysters are heated through.
This rich, creamy oyster stew recipe is comfort food in a bowl. Not everyone is comfortable with eating raw oysters so, if that sounds like you, you might wish to try making this dish instead, since the oysters are cooked through. They will be soft and flavorful, not chewy or overly fishy. The broth is made with milk and butter for a pleasing creaminess, and the other seasonings add more flavor. Spice this up with tabasco sauce or omit it for a milder-tasting stew. It is worth keeping some canned oysters in the pantry as a staple, so you can make this delicious recipe any time you fancy it.
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