Oyster Stew Recipe
Created by Ruth Paget
My
Wisconsin ancestors ate oyster stew on New Year’s Eve made with fresh oysters
shipped in from the East Coast.
I
taught myself how to make oyster stew when I lived in Stuttgart, Germany during
what I called polar vortex winters whooshing down from the Arctic. I had to make my oyster stew with canned
oysters, but still thought it tasted pretty good in Germany’s dark winters.
Serves
4
Ingredients:
-1
tablespoon olive oil
-1
large chopped onion
-1
teaspoon dry garlic
-1
peeled and chopped Idaho potato
-2
(8-ounce) cans oysters – juice separated from oysters
-2
(32-ounce) containers seafood stock
-1
pint cream
-oyster
crackers (optional)
Steps:
1-Sauté
onion and garlic in a soup pot for 5 minutes.
2-Add
potatoes, seafood stock, oyster juice, and potato cubes to the soup pot.
3-Bring
soup to a boil and let boil for 30 minutes or until potatoes are tender.
4-Remove
the pot from the heat and add the cream and oysters.
5-Bring
soup to a boil again and let boil 5 minutes.
Serve
with oyster crackers.
By
Ruth Paget, author Eating Soup with Chopsticks and Marrying France
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| Ruth Paget Selfie |
