January: Oyster Stew
Oyster Stew
When I was pretty small, and the Chesapeake Bay bridge was still new, our family would take a car trip three or four times each year across that long bridge to Baltimore, where there were actual department stores, several relatives and friends we saw only infrequently, and big-city opportunities that weren’t available down on the Shore. Those car trips were long, and so were those days – We came and went, from dark morning to dark night, in one long day! – and, as I anticipated those excursions, one thing I looked forward to the most would be stopping on our way back home, at the Fisherman’s Inn just on the other side of the Bridge, for their delicious oyster stew!
My mom made the stew for us once in a while each winter, when we could get our hands on a quart or two of local oysters. I loved everything about it! The salty, briny, milky broth, the steam rising from the top of the bowl, those adorable little crackers – as much fun to play with as to crumble into the broth!
When my sisters and I grew up, this oyster stew became the way we began our shared Christmas dinner every year. It’s a perfect first course – comforting and delicious – and even the little kids who might feel squeamish about biting into an actual oyster can enjoy those adorable little crackers!
Oyster Stew
Serves 4 to 6
Ingredients:
For each quart of standard oysters, you will need:
1 quart freshly-shucked standard oysters, sold in jars or cans. Be careful to preserve every drop of that oyster liquor!
1 pat sweet butter (1 Tablespoon)
Salt and pepper to taste
1-1/2 to 2 quarts of organic whole milk, heated to just-below boiling, depending on how many bowls of stew you will be creating.
Packaged soup and oyster crackers
Preparation:
Here’s how to make the stew.
In a microwave oven or a pot on top of the stove, or even in a slow cooker heated on high, heat the milk until it’s nearly boiling. Set aside and keep it warm while you prepare the oysters.
Place oysters with their liquor in a saucepan along with the pat of butter and a sprinkling of salt and a liberal grinding of pepper. Heat gently on medium high for 5 to 7 minutes. Butter will melt and the oysters will curl.
Place the desired amount of oysters in each serving bowl. Taste to make sure there’s enough salt and pepper.
Ladle in hot milk to top off the bowl, and pass the oyster crackers at the table.
Basque in the comfort of one of life’s contentments, and allow yourselves to groan with pleasure.
-Penny