Grandma Ruth's Inspired Oyster Stew
The longer you make the stew before adding the oysters and serving, the better it tastes! (max 24 hours). At least, wait one hour for stew to soak in all the ingredients before serving.
You CAN wait less time, but it won't taste as good. Any leftovers put in fridge will taste even better the next day. If possible for leftovers, remove oysters, heat stew, and add oysters back when warm enough to eat.
If you like an oyster in every bite like I do, just add more than one pint!
I tried to follow Selena’s advice and let the stew set for 24 hours so that the flavors could meld... but that meant that I had to pull myself away from it for that long! It was delicious from the moment it was done, but I did manage to save some of it to taste the next day as she suggests. I'm glad I did! It was worth the wait. This is a great Oyster Stew recipe. Awesome, indeed.
NOTE: I substituted half of the milk for cream, and used 1/4 teaspoon of red pepper flakes for a little bit of kick.
- 1 stick
- butter or margarine
- medium potatoes (yukon gold is best)
- stalk celery
- white onion
- 1 qt
- whole milk
- 1 pt
- shucked oysters with liquor (juice)
- salt and pepper
- old bay seasoning (optional)
- dried or fresh chives (optional)
- roasted red pepper flakes (optional)
- grated cheddar (topping, optional)
- oyster crackers (topping, optional)
- potato chips, crushed (topping, optional)
- heavy or light cream (optional)