We are a little short of seafood here, so it is made from cans. Here is a simple recipe that my wife got from her cousin years ago. Neither have ever taken a bite of it.
Oyster Stew
2 or 3 cans of Oysters (Blue Diamond or Chicken of the Sea)
1 stick of butter
2 TBS Worchestire Sauce
Salt and Pepper to taste
Simmer in a large pan or dutch oven for 15 min
Add enough milk to complete the stew
Heat for a while, but do not boil milk
I have never heard a bad word about this recipe. Good luck.
Sounds about how it should go together.
I would have thought that Oyster stew would have some potato's or something else besides oysters in it. I guess then it would be oyster and potato stew.
miles
Add 1 can of Campbells Golden Potato soup, small amount of bacon crisp, handfull of green onion tops and same for fresh parsely.
I have never heard a bad word about this recipe. Good luck.
Not bad but I'd add some some onion and a couple slices of diced cooked bacon.
Some would prefer half and half over milk, a matter of taste. And some say po-ta-to, some say no po-tah-to. But never too much.
Whoa! Now this is KS Oyster Stew, not some sort of a flavored chowder. Few ladies and almost no young men under the age of 40, including me, will even try it. It sure don't need no stinking taters.
As outstanding as it is, it it almost always served beside a larger pot of chili or vegtable soup for the other folks. But the Oyster Stew recipe remains the same.
It would be interesting to see how we would rewrite Julia's cookbook.
About what the wife makes me but with a little bacon. To much trouble to use canned oysters when I can walk to the bay and get them fresh.
Funny thing, my wife makes the best oyster stew I have ever tasted but she refuses to try it herself. She says it ain't right to eat something that looks like it fell out of an ox's nose. I don't listen to her.
That sounds like pretty good oyster stew to me. Now I have to try your recipe. It is very close to what my grandma used to make. I think she added some cream to hers is the only difference.
you had me worried for a few minutes thinking that KS oysters was going to be a closer reference to "Rocky Mountain Oysters" than oysters from the sea...
I have done both kinds. The ones from the beach are much better.
Whoa! Now this is KS Oyster Stew, not some sort of a flavored chowder. Few ladies and almost no young men under the age of 40, including me, will even try it. It sure don't need no stinking taters.
As outstanding as it is, it it almost always served beside a larger pot of chili or vegtable soup for the other folks. But the Oyster Stew recipe remains the same.
It would be interesting to see how we would rewrite Julia's cookbook.
I agree it is hard to improve on what you've got.