Christmas Oyster Stew
Posted by Taylor Shellfish
- 4 Tablespoons of butter
- 1 large carrot, finely diced (about a cup)
- 2 celery stalks, finely diced (about a cup)
- 1 medium onion, finely diced (about a cup)
- 2 cloves of garlic, finely chopped
- 1 bay leaf
- 1 teaspoon of paprika or Old Bay seasoning
- 2 Tablespoons of all-purpose flour
- 1 quart of Taylor Shucked Oysters, their liquor reserved.
- 3 tablespoons of chopped fresh tarragon (or ½ tablespoon dried)
- 2 large Yukon Gold potatoes, peeled and diced into half-inch pieces
- 1 cup of water
- 1 cup of heavy cream
- 4 cups of whole milk
- Salt and pepper to taste
- Melt the butter in a large pot over medium-high heat.
- Add in the chopped carrots, celery, onion, garlic, and bay leaf.
- Once the vegetables are soft, sprinkle the mixture with the flour and paprika.
- Stir to coat the vegetables in the flour.
- Add the oyster liquor, water, and potatoes.
- Simmer until the potatoes are tender.
- Add in the cream, milk, tarragon and reserved oysters.
- Simmer until the oysters have curled around the edges.
- Remove the bay leaf.
- After you add in the cream, the stew starts to come together.
- Serve the stew, piping hot, with oyster crackers or buttery crackers.
For the history of this dish and much more, please visit The Taylor Chef's Club