Classic Oyster Stew

Name: Classic Oyster Stew
Ingredients: 1 pt. shucked fresh oysters, undrained; 2 cups milk; Kosher salt; Freshly ground black pepper; 1/4 cup butter; 1 shallot, minced; 1 small garlic clove, minced; 2 tablespoons all-purpose flour; 1 cup half-and-half; 2 tablespoons sherry; 1/2 teaspoon Worcestershire sauce; 1/8 teaspoon celery salt; Fresh lemon juice; Dash of hot sauce (such as Tabasco); Oyster crackers, saltine crackers, or buttered toast

15 ingredients

2 steps

Ingredients

1 pt. shucked fresh oysters, undrained
2 cups milk
Kosher salt
Freshly ground black pepper
1/4 cup butter
1 shallot, minced
1 small garlic clove, minced
2 tablespoons all-purpose flour
1 cup half-and-half
2 tablespoons sherry
1/2 teaspoon Worcestershire sauce
1/8 teaspoon celery salt
Fresh lemon juice
Dash of hot sauce (such as Tabasco)
Oyster crackers, saltine crackers, or buttered toast

Directions

1

Drain oysters, reserving oyster liquor (about 1 cup). Heat milk and oyster liquor in a small saucepan over medium heat, whisking occasionally to prevent scorching, 3 to 4 minutes or until mixture just begins to steam. Add oysters, and season with desired amount of salt and pepper. Cook 4 to 5 minutes or until the edges of the oysters just begin to curl. Remove pan from heat. Using a slotted spoon, transfer oysters to a plate to prevent them from overcooking.
2

Melt butter in a large saucepan over medium heat. Add shallot and garlic, and cook, stirring often, 4 minutes or until tender. Sprinkle flour over shallot mixture, and cook, whisking constantly, 1 to 2 minutes or until completely incorporated and bubbly. Gradually whisk in half-and-half and next 3 ingredients. Bring to a boil, whisking constantly. Gradually stir in reserved milk mixture and oysters. Reduce heat to medium-low, and cook, stirring occasionally, just until warmed through. Season to taste with salt, pepper, lemon juice, and hot sauce. Serve with crackers.