Our favorite oyster stew recipe: Alex Hitz’s Oyster Stew is a great fall or winter warmer.
I came across this oyster stew recipe in House Beautiful Magazine (I think it was one of the ones floating around my Mom’s living room) and tore it out and took it home. We loved it so much we shared it in a cook book of our favorite recipes last year for family (Mom got the recipe back, with style). It really brings out the oyster flavor. The original recipe (found here) calls for 1/4 cup bourbon, which was good but we like to use beer instead. Your call.
Alex Hitz’s Oyster Stew
Serves 6 to 8
3 tablespoons salted butter
2 bunches green onions, thinly sliced, including both green and white parts
2 small cloves garlic, minced
2 cups milk
2 cups heavy cream
1/2 can of light beer
1 cup very rich chicken stock
1¾ teaspoons salt
1 teaspoon white pepper
2 pints fresh raw medium oysters, plus 1½ cups of their drained liquor
1. In a medium-size stockpot over medium heat, melt the butter. When the foaming has subsided, add the onions and garlic and sauté for three to four minutes until they begin to be translucent.
2. Add the milk, cream, beer, chicken stock, salt, white pepper, and oyster liquor. Bring this mixture to a boil for 10 minutes.
3. Remove the pot from the heat and add the oysters. They should “steep” in the hot stock for about three minutes, until they are heated through fully and just begin to curl at the edges. Do not overcook them. Serve immediately.
We have added some smoked oysters to this oyster stew recipe along with the regular ones on our trip to Grayland, WA, and it turned out really good. We like it both ways. Serve with warm crusty bread or biscuits.