Thicker Oyster Stew Recipes

Steps:

• Stir butter and garlic in stockpot over medium heat until butter begins to brown. Remove garlic and discard.
• Stir shallots into browned butter. Cook and stir until translucent, 5 to 7 minutes.
• Pour sherry over shallots in the stockpot and bring to a boil while scraping any browned bits off of the bottom of the pot. Simmer until liquid is reduced by half, 3 to 5 minutes.
• Pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture to a simmer. Reduce heat to medium-low and stir in oysters; cook until oyster edges begin to ruffle, about 3 minutes. Remove from heat.
• Stir in parsley; season with sea salt to taste. Ladle into bowls and garnish with sweet paprika and oyster crackers.

Steps:

• Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
• Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.

Steps:

• Stir the evaporated milk and water together in a large pot over medium-low heat; bring to a gentle boil.
• Stir butter into the liquid. Season with salt and black pepper. Cook, stirring occasionally, until the butter melts completely, 5 to 7 minutes.
• Stir the oysters into the liquid; continue cooking at a simmer until the edges of the oysters begin to curl, about 15 minutes.

Steps:

• In a soup pot, melt butter. Add the finely chopped onions and celery and minced garlic. Cook for about five minutes until veggies are tender.
• Add the oysters and their liquid to the pot. Bring to a boil and boil for 4-5 minutes, until oysters curl; reduce heat to a simmer.
• In a small cup whisk together 1/4 flour in 1/4 water until very smooth; add this to soup pot, stirring constantly.
• Add all remaining ingredients to the soup pot. Cook over med heat, stirring frequently, for about 10-12 more minutes or until heated through and thickened.
• Serve.

Steps:

• Cook oysters in their liquor until edges just begin to curl.
• Add milk, butter, salt and pepper.
• Heat slowly, being careful to NOT boil.
• Serve immediately (for an extra "zip", sprinkle seafood seasoning on each serving).

Steps:

• Cook oysters and reserved liquid in a skillet over medium heat until edges curl, 5 to 10 minutes. Remove skillet from heat.
• Combine onion, potato, broccoli, water, and corn in a saucepan; bring to a boil. Reduce heat and simmer until vegetables are tender, 10 to 15 minutes. Drain vegetables and reserve liquid.
• Melt butter in a large pan over medium heat. Stir flour into melted butter until smooth, about 1 minute. Slowly pour reserved vegetable water and milk into butter-flour mixture; cook until thickened, about 5 minutes. Add oysters and vegetables to milk mixture and cook over medium-low heat until heated through, about 5 minutes. Season with salt and pepper.

Steps:

• Melt butter in a skillet over medium heat and cook shallots until tender.
• Pour half-and-half into large pot over medium-high heat. Add the butter and shallots, stirring constantly.
• Just before the mixture is ready to boil, Add in the oysters with their liquid. Season with salt and pepper. Be careful NOT TO BOIL.
• When the oysters begin to curl they are done.
• Garnish with dried parsley flakes and serve with crusty bread and butter.

Steps:

• COmbine oyster liquor with 1 cup water in a 2 quart saucepan. Bring to a simmer over medium heat. Add the oyster and simmer until their edges just begin to curl, about 2 minutes. Strain oysters through a fine sieve set over a medium bowl. Reserve oysters and cooking liquid separately.
• Heat butter in a 4 quart saucepan over medium-high heat. Add flour and cook, whisking constantly, until goldn brown, 3-4 minutes. Reduce heat to medium, add celery, garlic, onions, parsley, salt, pepper, and cayenne. Cook, stirring frequently with a wooden spoon, until onions and celery are very soft, about 25 minutes.
• Stir in milk, cream, and reserved oysters with their cookingliquid and cook, stirring occasionally, until just hot, about 5 minutes. Serve immediately.

Steps:

• Melt butter in a Dutch oven over medium heat; add onion and celery, and cook, stirring occasionally, 8 minutes or until tender.
• Add mushrooms, and cook, stirring occasionally, 5 minutes. Add flour, and cook, stirring constantly, 1 minute.
• Gradually stir in 2 cups milk; cook, stirring often, 5 minutes or until mixture is thickened and bubbly.
• Reduce heat to low, and stir in cheese and next 5 ingredients.
• Cook, stirring often, 3 minutes or until cheese melts and mixture is hot.
• Add oysters and oyster liquor, and simmer 3 minutes or just until edges of oysters begin to curl.
• Serve with crackers, if desired.
• *Note:
• To make ahead, prepare the stew through adding and melting cheese. Freeze the mixture in a large zip-top plastic freezer bag for up to 2 months. Thaw in the refrigerator overnight. Heat in a Dutch oven over medium-low heat 10 minutes or until thoroughly heated. Proceed with recipe as directed.
• **Choosing the Best: Fresh shucked oysters are found in the seafood department of supermarkets or at seafood markets. We don't recommend substituting canned oysters in this recipe. Fresh oysters come in 12-oz. containers and range in size from standards (the smallest) to counts (the largest). Standards and selects are the most economical and are the best choices for oyster stew.