Search

Join Culinate! Login or Register

Join Culinate

With a free Culinate membership, you can:

Create your own recipe collections
Queue recipes for later use
Blog your culinary endeavors
Be part of our online community of cooks
And much more…

Join Now

Oyster Stew, Lilliwaup Style

From the Vanessa McGrady collection

Serves

4 to 6

Ingredients

	¼	cup butter
	1	stalk celery, diced
	½	shallot, diced
	1	small potato, cubed and cooked until tender
	3	cloves garlic, minced
	1	pt. shucked oysters, with liquid
	3	slices bacon, browned and chopped (optional)
	¼	cup parsley
	2	cups milk
	½	cup cream or half-and-half
	~	Salt and freshly ground pepper to taste

Steps

Over a low flame, melt butter and add celery, shallots, potatoes, and garlic. Sauté until they are tender. Add oysters, bacon, and parsley, and cook until the oysters begin to firm up. Then stir in the milk and cream.
Cook on medium heat, taking care not to let the stew boil or the oysters overcook. Add salt and pepper to taste. Serve hot.

Notes

This is a traditional thin-style stew. For a thicker stew, add a roux made from equal parts flour and fat mixed over a medium flame for 3 or 4 minutes.

Be sure to read Vanessa McGrady’s essay on summers spent hunting for oysters on Washington’s Olympic Peninsula.

This content is from the Vanessa McGrady collection.

Mediterranean Clay Pot Cooking

Fideos with Clams, Shrimp, and Mussels

Linguine with Clams

Tagine of Fish with Chickpeas and Roasted Peppers

A Geography of Oysters

The Connoisseur’s Guide to Oyster Eating in North America

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Comment

I recommend this recipe

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.