This oyster stew is made with a base of bacon and vegetables, slow cooked with dry sherry and oyster “liqueur” and then simmered with fresh oysters, heavy whipping cream and almond milk. It is a perfect cold weather comfort food!
32ounceswhole oysters with juiceStrained (you should get ~ 1 cup oyster liquid)
½poundbacondiced
1onionchopped
2clovesminced garlicOptional
2 -3sprigsfresh rosemaryabout 4” sprigs, needles removed from stem and minced
1-2tablespoonsOld Bay seasoning
3bay leaves
1largerusset potatooptional for a non-low-carb thicker stew. Scrubbed, and then chopped coarsely with skin on.
3-4stalksceleryDiced
6ouncesdiced baby carrotsabout 2 cups
½cupdry sherryextra dry (can use white wine if you don’t have sherry)
½cupwater
1 ½cupsheavy whipping creamFluid cream
2cupsalmond milkcan substitute other “milks” here
1teaspoonsalt
1teaspoonground pepper
3-5tablespoonsbutter
Instructions
Use a strainer to drain the oyster juice (liqueur) into a bowl. Set the oyster liqueur aside, cover the remaining oysters and put them in the refrigerator while making the rest of the soup.
32 ounces whole oysters with juice
Dice the bacon and cook in a dutch oven (or large pot) over medium to medium high heat, stirring occasionally. (To dice, lay the pound of bacon on the cutting board and cut across the grain horizontally in 1/2” dice. If the bacon is partially frozen it is easier to dice.When bacon is crisp, drain the grease leaving 2-3 tablespoons in the pot or skillet.
1/2 pound bacon
Chop the onion and add it to the pot with the bacon. Cook over medium heat for about 5 minutes or until onions are soft and translucent. While onions are cooking chop the scrubbed potatoes, celery and carrots.
1 onion
After the onions are soft, add the garlic, rosemary, bay leaves and Old Bay and stir in for about 1 minute to blend together. Then add the potatoes, celery and carrots to the pot and stir everything together.
2 cloves minced garlic, 2 -3 sprigs fresh rosemary, 1-2 tablespoons Old Bay seasoning, 3 bay leaves, 1 large russet potato, 3-4 stalks celery, 6 ounces diced baby carrots, 1 teaspoon ground pepper, 1 teaspoon salt
Add sherry, water and reserved oyster liquid to the pot of vegetables and cook over medium to medium low heat for about 30 minutes
1/2 cup dry sherry, 1/2 cup water
Add oysters and almond milk to pot, stir and bring up to warm temperature. Then add the cream and ~ 3 tablespoons butter stir together gently and heat everything together over low heat.Watch the pot at this point so that the milk does not boil or curdle. It should take about 5 minutes to get it all heated through.
Serve with oyster crackers or some robust bread and enjoy!
Video
Notes
TIPS FOR SUCCESS:
Use fresh oysters if possible (see below on when and where to get them); if you can’t find fresh, canned oysters are a fine alternative. No smoked oysters though if you want to stick with the traditional creamy stew. Smoked oysters have a pretty strong flavor
Be sure and reserve the juice that you drain from the oysters. This is called the oyster “liqueur” and it adds a lot of flavor
Oyster stew is typically mild in flavor. The herbs and spices you use are what will give it a lot of distinction. We used rosemary, garlic and Old Bay seasoning. Some people add some heat with a variety of chile spices
The most important thing is to take care not to curdle the dairy you use. We used heavy cream and almond milk and heated it over medium low. Don’t leave the stove while the dairy is coming up to a simmer. You don’t want to let it boil as it will curdle and/or scorch the milk.
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