Oyster Stew - Creamy oyster soup

Dive into the rich and cozy flavors of the south with this classic New England Oyster Stew, a delightful recipe shared by Chef Dean Max on his YouTube channel. Perfectly suited for cooler nights, this oyster stew is a warming dish that's easy to make and full of seafood goodness. Whether you're an oyster aficionado or new to these bivalves, Chef Dean guides you through the shucking process right into creating a homemade stew that's both rustic and refined.

Ingredients:

- 1 dozen shucked oysters with their liquor (juice)

- 2 tablespoons unsalted butter

- 1 medium onion, diced

- 2 celery stalks, diced

- 2 cloves garlic, minced

- 2 tablespoons all-purpose flour

- 2 cups fish stock or bottled clam juice

- 1 cup heavy cream

- 1 bay leaf

- 1 teaspoon fresh thyme leaves, chopped

- Salt and freshly ground pepper to taste

- Fresh parsley, chopped for garnish

- Oyster crackers for serving

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Equipment: Oyster knife, heavy pot, cutting board, knife

Servings: 4

Instructions:

1. Begin by shucking your oysters if they are not already pre-shucked. Retain the oyster liquor as you will be using it in the stew. Be sure to check for shell fragments and discard any you find.

2. In a heavy-bottomed pot, melt the butter over medium heat. Once melted, add the diced onion and celery. Cook until the vegetables are softened but not browned, about 5 minutes.

3. Add the minced garlic to the pot and stir for another minute until fragrant.

4. Sprinkle the flour over the vegetables and stir well to create a roux. Cook for another 2 minutes, stirring constantly, to cook out the raw flour taste.

5. Slowly whisk in the fish stock or clam juice, ensuring there are no lumps. Bring to a gentle simmer.

6. Stir in the heavy cream, bay leaf, and fresh thyme. Season with salt and pepper to taste. Simmer the stew for about 20 minutes on low heat, stirring occasionally.

7. Gently add the shucked oysters and their liquor to the pot. Let them simmer in the stew until the edges of the oysters start to curl, which should take about 3-5 minutes.

8. Check the seasoning and adjust if necessary.

9. Remove the bay leaf and serve the stew hot, garnished with chopped fresh parsley and accompanied by oyster crackers.

Cooking Tips:

- Do not overcook the oysters as they can become tough and chewy. Just heat them until the edges curl slightly.

- Make sure to use the oysters' liquor, as it adds incredible depth and seafood flavor to the stew.

- For a smoky element, you can substitute regular butter with smoked butter.

Enjoy this comforting bowl of Southern Oyster Stew, a recipe courtesy of Chef Dean Max. Watch the full process and get additional tips by visiting his YouTube channel at https://www.youtube.com/@chefdeanjamesmax

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Oyster Stew - Creamy oyster soup