Best 2 New England Oyster Stew Recipes
New England Oyster Stew: A Classic Dish with Regional Variations
New England oyster stew is a classic seafood dish that has been enjoyed for centuries. It is a creamy, flavorful soup made with fresh oysters, milk, and butter. The dish is often served with crackers or bread and is a popular choice for a hearty and comforting meal.
There are many different recipes for New England oyster stew, each with its own unique flavor. Some recipes call for the addition of vegetables, such as celery, onions, and carrots. Others include herbs and spices, such as thyme, parsley, and black pepper. Some recipes even call for the addition of bacon or sausage.
No matter which recipe you choose, you are sure to enjoy this delicious and classic dish. So gather your ingredients and get ready to make a pot of New England oyster stew today!
In this article, we will provide you with three different recipes for New England oyster stew. The first recipe is a classic version of the dish, made with fresh oysters, milk, butter, and salt. The second recipe adds vegetables and herbs to the mix for a more flavorful stew. The third recipe is a creamy version of the dish, made with heavy cream instead of milk.
No matter which recipe you choose, you are sure to enjoy this delicious and classic dish. So gather your ingredients and get ready to make a pot of New England oyster stew today!
NEW ENGLAND OYSTER STEW
My friend Elaine, a New Englander, swore this is the only way to make oyster stew which is traditionally served on Christmas Eve. She flatly said, "Do not use west coast oysters. East coast oysters are preferred; gulf coast oysters may also be used."
Provided by Lorraine of AZ
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a large pot. Add the oysters with their liquor. Heat until the oysters curl.
- Meanwhile heat the whole milk and half-and-half . Add to the pot when the oysters have curled.
- Salt and pepper to taste. The stew will take a lot of seasoning.
- Heat to serving temperature and serve.
OYSTER STEW
Provided by Craig Claiborne
Categories appetizer
Time 15m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Heat butter in saucepan and add celery and onion. Cook, stirring, without browning, about 5 minutes.
- Add milk and cream and bring to the simmer. Add Worcestershire and Tabasco sauce, paprika, salt and pepper.
- Add oysters with their liquor and let simmer about three minutes or until oysters start to curl. Do not overcook or oysters will toughen. Serve in heated soup bowls with equal portions of parsley sprinkled on top.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 14 grams, Carbohydrate 14 grams, Fat 42 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 25 grams, Sodium 808 milligrams, Sugar 7 grams, TransFat 0 grams
Tips and Conclusion
Tips:
- Select fresh, plump oysters. Look for oysters that are tightly closed and have a briny smell. Avoid any oysters that are open or have a slimy texture.
- Use a sturdy stockpot. A large stockpot will help to prevent the stew from boiling over and will also allow you to cook the stew in batches if necessary.
- Don't overcrowd the pot. When adding the oysters to the stew, be sure to do so in batches so that they don't overcrowd the pot. This will help to prevent the oysters from becoming tough.
- Cook the stew gently. Bring the stew to a simmer and then reduce the heat to low. Cook the stew for 10-15 minutes, or until the oysters are cooked through.
- Serve the stew immediately. Oyster stew is best served hot. Ladle the stew into bowls and garnish with chopped parsley or chives.
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