How to make Oyster Stew with Heavy Cream and Almond Milk

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.

Chop the bacon into small pieces and add it to a large pot to start cooking.

Dice two medium-sized potatoes, leaving the skin on for added flavor.

Chop 1.5 cups of celery and 1.5 cups of onions, and prepare 1.5 cups of carrots.

Strip the leaves off fresh rosemary and roughly chop them.

Mince two cloves of garlic finely.

Once the bacon is cooked and fat is rendered, add the chopped onions to the pot and cook until browned.

Add the diced potatoes to the pot, followed by the celery and carrots, and stir to combine.

Pour in 1 cup of dry sherry to help the vegetables sweat and release their moisture.

Drain the oysters in a sieve over a measuring cup to collect their liquid, then add this liquid to the pot for flavor.

Simmer the mixture for about 45 minutes to allow the flavors to meld.

After 45 minutes, add the oysters back into the pot, folding them in gently to avoid breaking them.

Stir in 2 cups of heavy whipping cream and then add almond milk to achieve the desired consistency.

Let the stew sit on low heat to thicken and combine the flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens