Old Bay Oyster Stew
- 1 pint Oysters in their liquid
- 2.5 tbsp butter unsalted
- 1 shallot minced
- 1 celery stalk minced
- 1 cup heavy cream
- 2 cups whole milk
- 1/2 tsp fresh thyme chopped
- 1 tsp old bay seasoning to taste
- Set a fine mesh sieve over a small bowl and pour the oysters over the sieve. This will remove any sand or grit from the liquor. Discard solids and save liquor.
- In a medium saucepan, melt the butter over medium heat. Add the shallots and celery, stirring for 2-3 minutes until vegetables are slightly softened and translucent.
- Turn the heat down to medium low and add the strained oyster liquor, milk, cream, Old Bay seasoning, thyme, salt and pepper. Heat slowly until broth reaches a simmer (just a few bubbles rimming the pan) Do not boil, to avoid curdling the milk.
- Slip the oysters into the broth and let them simmer for 2-3 minutes, just until the edges start to curl. You want the oysters to be tender, not tough - overcooking will make them rubbery.
- Ladle the stew into bowls and enjoy!
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