Warm your insides during the cold winter months with this simple and satisfying oyster stew.
My dad and I have always shared a love of oyster stew. I love the soup filled with little bite-sized oyster crackers, not so much the oysters. I will nibble on one or two in the bowl, but the soup and crackers is where it is at for me. My dad has always beenhappy to rid me of the oysters I leave at the bottom of the bowl. Most definitely a happy compromise we have between us. He has made oyster stew many times over the years for us to share. The ingredient list for this recipe is his, I just had to narrow down the measurements.
I had wanted to try my hand at this for Christmas, being that oysters are a traditional Christmas food dating back to the earliest settlers of America. Unfortunately, my plans are not always proportionate to the amount of time available in my schedule. I decided to postpone it until the new year. Better late than never, right? My dad was happy to oblige my desire to try his recipe for our New Year's Eve get together by providing the oysters - Thanks Dad! I received a thumbs up from him for my version of his oyster stew recipe. No words were needed though, I already knew I had gotten it right by the number of times he refilled his bowl.
Have you ever had oyster stew? Do you eat the oysters or are you a nibbler, like me?
Makes 6-8 Generous Servings
1 Quart Fresh Oysters
1/2 Gallon Milk (I used 2%)
1 Can Evaporated Milk (12 Ounces)
1 Stick Butter (8 Tablespoons)
3 Tablespoons Worcestershire Sauce
1 Tablespoon Garlic Powder
Salt and Pepper To Taste
Melt butter in large soup pot on low heat. Add garlic, Worcestershire sauce and oysters (including juices), cook for five minutes. Add regular and evaporated milk, salt and pepper and continue to cook over low heat for 10 - 15 minutes, stirring occasionally. Do not simmer or boil, just heat through.
Serve with oyster crackers.
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