Description
A quick, creamy stew featuring fresh oysters in a light broth, perfect for warming up on cool nights.
Ingredients
Scale
- 1 pint fresh oysters, drained with their juice reserved
- 2 cups heavy cream
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 stalk celery, finely chopped
- 1 clove garlic, minced
- 1 ½ cups chicken or seafood broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (optional, for extra flavor)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Crumbled oyster crackers or crusty bread (for serving)
Instructions
- Prepare the Ingredients: Chop the onion and celery, and mince the garlic. Drain the oysters but keep the liquid. Measure the cream and broth.
- Cook the Vegetables: Melt butter in a pot over medium heat. Add onion and celery, cooking until soft and clear. Add garlic and cook for another minute.
- Make the Broth: Pour the reserved oyster juice and broth into the pot. Bring to a low simmer, then add Worcestershire sauce and hot sauce if desired.
- Finish the Stew: Lower the heat, add the cream, and gently warm. Add the oysters and heat until they curl at the edges. Do not boil.
- Serve: Ladle the stew into bowls and sprinkle with parsley. Serve with oyster crackers or crusty bread.
Notes
Use fresh oysters for the best flavor. Keep the soup warm while serving to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 50mg