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Mar 24, 2012 03:41 PM

Oyster Stew

I'm a New Yorker living in the deep south. It seems a friend of mine went to an oyster roast and shucked a whole bunch of oysters for me, thinking that I'd make a stew with them. I'm very excited to pick up the goodies from her fridge!

Now here's the situation, I've been looking online and noticed that most of the recipes call for cream and/or milk and bacon. I'm not sure if the dairy appeals to me in this dish and the bacon is definately out of the question. I'm not kosher, but I was raised that way and for some reason can't make the plunge into the pig department. The cream, maybe. What do you think? Do you have any recipes that may appeal to me or others on this board? Any leads will be much appreciated!


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  1. Can't help too much. I grew up eating oyster stew and have horrible memories of it.

    That said - the bacon you can just leave out, you will likely have to adjust a little for salt. It also gives the stew a fatty mouthfeel, so you might want to up the fat (butter/oil/whatever) a little.

    Cream is pretty traditional in oyster stews that I've ever had. So it might be hard to track down a solution to that one.

    There are lots of dishes though that you can make with oysters, so it doesn't have to be stew or did your friend have a craving for stew?

    1. Saute your celery, and shallots (onions) in EVOO. Add peeled, and cubed russet potato and broth, or stock of your choice. Simmer until potatoes are tender. Puree in blender, or processor and use that as your base.