For some people, a traditional east coast oyster stew is nothing to get excited about. When I post a classic traditional recipe, I have the integrity to never add extra ingredients. This recipe is very basic for a reason. The flavor of good fresh oysters should not be masked!
Oyster stew is a favorite at seafood restaurants from Maine to Florida. The object of this recipe is to allow the oysters to flavor the stew.
I have shucked over ten tons of oysters in my lifetime. Large fresh Blue Point Oysters or Virginia oysters are best for this recipe.
Old Fashioned Oyster Stew Recipe:
This recipe makes one serving! This style of oyster stew is cooked to order and it is never made ahead of time.
Shuck 4 or 5 large oysters and reserve the oyster liquor (Oyster Juice).
Heat a sauce pot over medium/medium low heat.
Add 2 pats of unsalted butter.
Add a small piece of salt pork over medium heat. (About a 1/2 teaspoon size piece of salt pork is plenty.)
Gently saute the salt pork, but do not let it turn brown.
Add a 1 teaspoon of finely minced onion.
Add the oysters.
Saute the oysters, till they become halfway cooked.
Add the reserved oyster liquor.
Add 1/2 cup of cream.
Add 1 1/4 cups of milk.
Add 1 tiny pinch of white pepper. (No salt is necessary! The salt pork is plenty salty.)
Add 1 tiny pinch of nutmeg.
As soon as the liquid starts to simmer, reduce the temperature to low heat.
Simmer the oyster stew, till the oysters become fully cooked, but not overcooked. (Overcooked oysters will become tough!)
Pour the oyster stew into a shallow serving bowl.
Sprinkle 1 pinch of paprika on the oyster stew as a garnish.
Every sip of this old fashioned creamy oyster stew tastes rich with the ocean flavor of oysters! Tender large oysters are perfect in a stew. The flavor of this simple oyster stew will bring back memories of summers at the beach and oceanfront seafood restaurants! Yummy! ... Shawna