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A Recipe from Our Book: Oyster Stew

March 15, 2010
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In Welcome to Michael’s, Michael explains how his mom used to cook this simple oyster stew for his family on Christmas Eve.  To transform the recipe into a fabulous, simple oyster chowder perfect for cold-weather dining, add a pound of cooked, cubed potatoes and half a pound of sautéed bacon lardons.  Michael loves to add a little hit of Worcestershire sauce to his bowl just before eating—and we think that tastes pretty good, too.

Oyster Stew

Serves 4

  • 1/2 cup (1 stick) salted butter, softened
  • 1/2 cup finely diced sweet onion
  • 3 dozen fresh oysters, shucked, juices reserved
  • 2 cups heavy cream
  • Sea salt
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh chives

Heat 6 tablespoons of the butter in a large, shallow saucepan over medium-low heat. Add the onion and sauté for about 4 minutes or until very soft and translucent. Add the oysters along with their juices and cook, stirring occasionally, for about 3 minutes or until the oysters begin to curl around the edges.

Add the cream, stirring to blend. Season with salt and pepper and cook, stirring frequently, for about 4 minutes or just until the mixture begins to boil and thicken.

Remove from the heat and ladle into 4 shallow soup bowls. Place 1 1/2 teaspoons of the remaining butter on top of each bowl, allowing it to melt. Sprinkle each serving with the chives. Serve immediately.

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