60 Chesapeake Bay Oyster Stew September 2018

Chesapeake Bay Oyster Stew

Ingredients for 6 Servings

1/4 cup butter, plus 2 tbsp. melted

1/2 cup minced celery

1/3 cup minced shallot

About 1 cup liquor from freshly shucked Virginia  oysters (bottled clam juice may be used.

3 cups whole milk

3 cups heavy cream

1/4 tsp. Worcestershire sauce

1/4 tsp. Tabasco sauce

1/4 tsp. salt

About 30 oysters, freshly shucked, or 1 to 2 pints of pre-shucked oysters, depending on size

1/2 cup finely chopped curly parsley

Freshly ground black pepper


Melt ¼ cup butter in a saucepan over medium heat, add celery
and shallot, and sauté until just soft, about 3 minutes. Add oyster liquor or clam juice, milk, and cream, and bring the mixture to a gentle simmer. Stir in Worcestershire sauce, Tabasco, and salt.

Add the oysters to the base and poach for about two minutes. Remove with a slotted spoon, dividing the oysters between warmed serving bowls.

Taste the base and adjust for more Worcestershire, Tabasco, or salt, if needed. Bring to a boil over high heat and immediately ladle the soup over the oysters. Add 1 tsp. melted butter, a sprinkle of fresh parsley, and a generous grind of pepper to each bowl. Serve with oyster crackers.