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Thanksgiving: New England Oyster Stew

Source of Recipe

From "Thanksgiving 101" by Rick Rodgers


Recipe Introduction

"In New England, oyster stew is a Thanksgiving must-have. Oysters are at their best during cold weather, and are a fine example of how autumn's bounty can be celebrated. Simplicity is the name of the game here—use the finest, freshest oysters, the best cream (go to a natural food store for full-flavored cream that hasn't been ultrapasteurized), and a gentle hand with seasoning."

List of Ingredients

â—¦ 2 tablespoons unsalted butter
â—¦ 1 scallion, white and green parts, finely chopped
â—¦ 2 ½ cups milk
â—¦ 2 cups heavy cream, preferably not ultrapasteurized
â—¦ 3 dozen large oysters, shucked, with their juices
â—¦ Salt
â—¦ â…› teaspoon freshly ground white pepper
â—¦ Sweet paprika, preferably Hungarian or Spanish, for garnish


Recipe

In a Dutch oven or soup pot, melt the butter over medium heat. Add the scallion and cook, stirring constantly, until wilted, about 1 minute. Add the milk, heavy cream, and oyster juices. Cook, stirring often, just until small bubbles appear around the edges of the liquid, about 5 minutes.

Add the oysters and cook just until they curl at the edges, about 2 minutes. Season with the salt and pepper. (The oysters are already briny, so season with caution.)

Transfer to a warmed soup tureen and serve immediately in warm soup bowls, sprinkling each serving with a dash of paprika. (The oyster stew should be prepared just before serving.)

Makes 8 servings