Our Favorite Oyster Stew
Source of Recipe
Beverly Mills and Alicia Ross are coauthors of the ''Desperation Dinners!'' cookbook.
List of Ingredients
Serves 4.
4 tbsp. ( 1/2 stick) butter
1/2 small onion (for 1/4 c. diced)
1 pint fresh-shucked oysters, see note
1 quart whole milk
1/2 tsp. salt or more to taste
1/4 tsp. pepper or more to taste
1 c. oyster crackers
Note: Look for fresh-shucked oysters in cans in the fresh seafood section of
the supermarket. If you can't find fresh oysters, substitute 2 (8-oz.) cans
of oysters with their juice. If using canned oysters, you do not need to
saute the oysters. Just add the drained oysters to the pot once the soup is
hot.
Recipe
Melt the butter over medium heat in a 4 1/2-quart Dutch oven or soup pot.
Meanwhile, peel and dice the onion, adding it to the pot as you dice. Cook
until the onion is soft, about 3 minutes.
While the onion cooks, drain the oysters, reserving the liquid. Pick through
the oysters to remove any pieces of shell. Add the oysters to the pot and
cook just until the edges begin to curl, about 1 1/2 minutes. Pour the
reserved oyster juice into the pot through a strainer to remove any grit.
Add the milk and raise the heat to medium-high. Cook, stirring constantly,
just until the soup is hot enough to serve, about 2 minutes. Add the salt
and pepper and stir.
Divide among 4 shallow soup bowls and top each serving with about 1/4 cup of
oyster crackers. Serve immediately.
Nutrition information per serving:
Calories 406
Carbohydrates 28 g
Protein 18 g
Fat 25 g
including sat. fat 14 g
Cholesterol 132 mg
Sodium 862 mg
Dietary fiber 1 g
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