oyster stew…
Serves 4
My mom always made this recipe on Christmas Eve, and it's still my favorite. For a basic oyster chowder, you can add one pound of cooked, cubed potatoes, and half a pound of ¼-inch-thick slices lean smoked slab bacon that you cut into ¼-inch strips and fry over medium heat until golden and crisp, about 5 minutes. Either way, I sometimes like to hit my bowl with a shot of Worcestershire sauce before eating.
½ cup (1 stick) salted butter, softened
½ cup finely diced sweet onion
3 dozen oysters, shucked, juices reserved
2 cups heavy cream
Sea salt and freshly ground black pepper
2 tablespoons chopped fresh chives
Heat 6 tablespoons of the butter in a large shallow saucepan over medium-low heat. Add the onion and sauté for about 4 minutes or until very soft and translucent. Add the oysters along with their juices and cook, stirring occasionally, for about 3 minutes or just until the oysters begin to curl around the edges.
Add the cream, stirring to blend. Season with salt and pepper and cook, stirring frequently, for about 4 minutes or just until the mixture begins to boil and thicken.
Remove from heat and ladle into 4 shallow soup bowls. Place 1 ½ teaspoons of the remaining butter on top of each bowl, allowing it to melt. Sprinkle the top of each bowl with the chives. Serve immediately.
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