Rave Reviews for Oyster Stew

Delicious oysters with rosemary on brown wooden tableWe love this time of year on Virginia’s Eastern Shore; a very gradual change in temperatures.  Still warm days with cooler evenings.  Oyster Stew is on our mind as the daylight gets shorter and sunsets are earlier and more vibrant.  The Recipe below has evolved over several years and has been enjoyed by many of our friends.  This velvety Oyster Stew is stand-alone delicious but the surprise that sends it “over the moon” is that we serve over garlic mashers…….just heavenly comfort food!

                                            OYSTER STEW WITH GARLIC MASHERS

  • ¼ cup butter
  • 3 cloves of garlic, minced
  • 1 cup finely chopped onion
  • 1 cup finely chopped celery
  • 1/3 cup flour
  • 1 (8 oz.) bottle clam juice
  • ½ cup sherry
  • 2 tablespoons lemon juice
  • 1 tablespoon Worcestershire sauce
  • 2-3 shakes ground red pepper
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 quart half and half
  • 2 (12 oz.) cans fresh oysters, undrained

Melt butter in large pot over medium heat; add onions and celery and cook until tender stirring often.  Add minced garlic and stir for 1 minute.  Add flour and cook 1 minute, or until it swells.  Add clam juice, sherry and lemon juice; cook 2-3 minutes or until thickened and bubbly.  Stir in Worcestershire sauce, peppers, salt and half and half.  Cut oysters in half and add them and their juice to the mixture.  Cook over medium heat 10 minutes or until oysters are done; stirring occasionally.  Yield 9 cups. Serve over Garlic Mashers. This is best when made a day ahead and reheated in a crock pot!

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