what the best way to make oyster stew when you get fresh oysters?

Answer 1

The recipe I use has very little added ingredients. Oysters cost too much to cover them up!

melt 1/2 stick butter in sauce pan or dutch oven.
add 1 quart oysters and juice
cook (boiling) until edges of oysters curl
Add regular milk to make as much 'stew' as you want
Salt and pepper to taste.
Heat but do not boil the milk.

Just adding one note:
ANY oyster stew is only going to be as good as the oysters you use. All oysters do not taste the same.

Answer 2

My recipe is very similar to momwithhabat's but I would not let the oysters get really hot before adding the milk -- just warm. It's one of the simplest recipes I know and yet really good.

I would also not add the "juice" -- although it might lend extra flavor.

Some people get fancy and add bacon and whatnot to oyster stew but I do not think this makes it better.

Answer 3

-Make sure your Oysters are freshly shucked (go to your local fish monger, not to the supermarket)- I'd get at least 2 dozen with their liquor; buy some fresh clam juice at the same place or a couple of 8 oz bottles if you must; some nice cream-(heavy) and some whole milk; peel and chop some potatoes and an onion, salt and pepper; mix all together except the oysters and their liquid-when spuds are in the pot for about 10 minutes, toss in the oysters and stir gently for just a couple of minutes till the ends start to curl; ladle in soup bowls and serve with oyster crackers and some nice crispy bacon and chopped chives or scallions on top....eye ball it all and experiment with the flavors!

Answer 4

GRAND CENTRAL OYSTER STEW

1 dozen oysters in shell
Pepper
1/2 pt. milk
1 tbsp. butter
1 pt. half & half
Paprika

Shuck oysters or steam open saving oyster liquor. Melt butter in pan and toss in oysters frying for several minutes. Add milk and half & half and heat. Add pepper to taste. When serving, sprinkle paprika on top. Serves 2.

Answer 5

Suck oysters 24 ozs. or buy them shucked. Heat half milk and half heavy cream (1 quart total) pour the liquid from the oysters into the cream/milk, salt, pepper. Heat and just barely simmer. Add some cut slices of butter (1 stick) turn heat off. This is the purist method.

You can add celery and onions sauteed in butter before you put in the milk/cream you can also add a pinch of saffron to make it special.
Eat with oyster crackers

If you want it thick you can boil down the cream before you add the milk. You cannot boil milk; it will separate and curdle also you cannot boil half and half; you can only boil heavy whipping cream

Answer 6

My mother just made it with oysters and half&half.