Oyster Stew

Prepare the oysters by straining through a fine wire mesh strainer to separate any grit from the juices. Reserve strained juices and set aside. Rinse oysters under cool water, taking care to remove all the grit. Coarsely chop 1/3 of the oysters.

In a medium pot, melt butter over medium heat. Before melted butter begins to brown, add celery and shallots to the pot and sauté for 3 minutes. Add minced garlic, dried thyme, salt, and pepper to the pot and cook for 1 more minute.

Create a roux which will become the thickening base of you soup. Do this by adding flour to the pot and mixing to combine it with the butter, vegetables, and spice. Cook for 3 minutes while frequently stirring. Next, slowly pour strained oyster juice into the pot while continuously stirring. The mixture will become thick and bubbly.

Once roux is made, slowly add milk and half-and-half to the pot while continuously stirring so that clumps don’t form.

Heat soup over medium heat until hot and steamy, but not beginning to bubble. Cook soup for 15–20 minutes or until vegetables are soft. Do not let soup simmer or boil as this will cause the milk to curdle.

Once soup is hot, add oysters to the soup and heat for 2–3 minutes or until oysters are cooked. When oysters are ready to eat, their edges will begin to curl.

Serve with your favorite oyster stew garnishes. I personally prefer a pat of butter, a splash of tabasco, oyster crackers, fresh parsley, and a touch of lemon. My husband is a butter, tabasco, and Old Bay kind of guy.