Oyster Stew

Peggy Lampman | Contributor

If ever a recipe screamed Christmas Day for my family, this would be it. As I'm fond of saying, our family would prefer subjecting our thumbs to pilliwinks,than not have oyster stew on Christmas morning. Sausage biscuits are another integral part of the equation.

I purchased my oysters (Goose Point Oysters from Washington State) on sale from the Stadium Whole Foods store. You may want to try shopping late-late or early-early.

I had to wait in line for a parking space around 2:00 pm. But the check-out lines were speedy and I made it through the parking lot with out having a head- on collision. (The woman driving in front of me was not so lucky, poor soul. At least no one was hurt.)

Be safe out there, and I hope your Christmas is merry and bright!  

Yield: 4 servings
Cost: Approx. $14 (using Whole Food's ad item oysters)
Active Time: 10 minutes
Simmer Time: 45 minutes

Ingredients:

1 stick (1/4 pound) unsalted butter
6 green onions, white and light green parts only, sliced
2 tablespoons flour
1 pound (1 1/2-2 cups) small to medium-sized shucked oysters with their liquor
2 cups milk
2 cups half-and-half
Tabasco sauce
Worcestershire sauce

Directions

1. Drain the oysters, with a fine mesh strainer, reserving their liquor.
2. In a large pan over medium-low heat, melt butter. Add the chopped scallions and sauté until limp, about 5 minutes. Make a roux by stirring and whisking the flour into the butter. Let the roux cook, while stirring, about 5 minutes. Reduce heat to a slow simmer and add the milk, half-and-half and oyster liquor. Do not let the broth boil or it may break.
3. Let simmer 45 minutes to 1 hour, stirring often. Season to taste with Worcestershire, Tabasco and kosher salt. Add oysters to the stew and when the edges begin to curl, 3-8 minutes depending on the size of the oyster. Remove from heat and serve.