Oyster Stew

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

oysters

🥗Healthier: mushrooms

💰Cheaper: canned clams

Mushrooms provide umami flavor, while canned clams are more affordable.

Shuck the oysters using a twisting motion to pop off the top shell and cut the scallop underneath.

Place the shucked oysters into a bowl.

Prepare about 2.5 dozen oysters, which is a little over a quart.

Dice and scallop golden potatoes.

Chop sweet vidalia onion and fresh parsley from the garden.

Cook homemade bacon until done, then chop it finely.

In a pot, warm up half-and-half and whole milk until just below boiling to avoid curdling.

Melt 1 stick of butter in a large pot.

Add the oysters to the melted butter and cook until they start to curl, about 3-4 minutes.

Save the oyster juice and add it back into the pot with the oysters.

Check the milk to ensure it's hot but not boiling, then add the diced onion to soften.

Once the potatoes are boiled and soft, strain them and add to the pot with the onions.

Add the chopped bacon and garlic to the pot, stirring to combine.

Pour in the oysters and their juice into the pot with the other ingredients.

Season with salt to taste and stir gently to combine without stirring too hard to avoid shells.

Let everything simmer together until heated through, then serve garnished with parsley and scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens