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Oyster Stew Recipe
|Celery rib||1 Small, thinly sliced on diagonal|
|Minced onion||1 Tablespoon|
|Pressed garlic||1⁄2 Teaspoon|
|Shucked oysters||1 1⁄2 Pint|
|Half and half cream||3 Cup (48 tbs)|
|Clam juice||1 Cup (16 tbs)|
|Worcestershire sauce||To Taste (Suggested Seasonings)|
|Black pepper||To Taste (Suggested Seasonings)|
|Cayenne pepper||To Taste (Suggested Seasonings)|
|Ground thyme||To Taste (Suggested Seasonings)|
|Minced fresh tarragon||To Taste (Suggested Seasonings)|
|Fresh lemon juice||To Taste (Suggested Seasonings)|
|Salt||To Taste (Suggested Seasonings)|
|Butter||1 Tablespoon, cut into bits|
|Chopped celery leaves/Parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 1955 Calories from Fat 1207
% Daily Value*
Total Fat 137 g210.7%
Saturated Fat 78.9 g394.3%
Trans Fat 0 g
Cholesterol 725.4 mg
Sodium 2389.7 mg99.6%
Total Carbohydrates 86 g28.8%
Dietary Fiber 1.5 g6.2%
Sugars 2.1 g
Protein 94 g187%
Vitamin A 129.2% Vitamin C 114.1%
Calcium 92.1% Iron 218.9%
*Based on a 2000 Calorie diet
Combine oyster liquor with cream and clam juice and seasonings of choice.
Bring just to boil and add oysters and celery-onion-garlic mixture.
Bring back to boil and cook only long enough to curl the edges of the oysters.
Do not overcook.
Swirl in butter bits.
Garnish with celery leaves.