When most people think of oysters they first think of oysters on the half shell or oysters Rockefeller but one of the many ways and an also important way of serving oysters is in a stew. Oyster stew although more like a chowder I would say is a lovely way of using oysters and my recipe use oysters from a can for a few important reasons. One they are simpler to use and I wanted a quick and easy recipe that could be made in very little time. Also oysters are not always available so it eliminates the need for what if it isn’t oyster season. Also sometimes quality is actual better controlled in the canning process so you can actual get a more consistent product this way.
Now if you have your heart set on shucking oysters you can always use fresh and shuck your own reserve the oyster liquor for the recipe as it adds a lot of flavor to the fold. Now I call this a stew but here in New England if it has cream such as this we would refer to it as a chowder but unlike most chowders this is a fairly thin broth if you want to thicken it add a 1/4 cup of flour into the end of the vegetable cooking process before the liquids and stir it in until slightly browned and let it form a rue and then stir in your liquids with a wire whisk blend to keep it from lumping.
Normally I would do the later as I like my stews and chowders thick but in this one the delicate flavor is best served in my opinion on the thin side. Totally a personal preference as is true with all recipes edit to your liking. Sorry it has been a while since my last recipe a lot happening behind the scene both health and business wise that have demanded my time away from the keyboard. I think I am back on track now so new content should be rolling out daily again across the whole network starting with the oldest out of date first which meant here. Thanks for your understanding.
- 3 cans Bumble Bee, Oysters Fancy Whole Premium Select, liquid reserved
- 32 ounces Kitchen Basics Original Stock, Seafood
- 2 cups light cream
- 1 cup 2012 FOXEN Chardonnay Tinaquaic Vineyard
- 2 tablespoons minced garlic
- ½ cup celery, diced finely
- 1 cup fennel, diced finely
- 1 cup shallots, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoons fresh cilantro
- ½ teaspoon Hungarian paprika, sweet
- ½ teaspoon thyme
- Sea salt and freshly cracked black pepper to taste
- 3 tablespoons butter, unsalted
- 1 cup oyster crackers (optional)
- Sprigs fresh parsley (optional)
- In a stockpot melt the butter and sauté the fennel, shallots and celery and cook for five minutes then add the garlic and sauté a few minutes longer until everything is soft.
- Add the liquids and allow it to come to low simmer and then add the oysters and liquid from the cans along with the seasonings and simmer for about five minutes. Do not allow to boil.
- Season it with salt and fresh cracked pepper.
- To Serve and Garnish the Seafood Chowder with Oyster:
- With a ladle pour it into individual serving bowls and serve with the oyster crackers if using and a few sprigs of fresh parsley if using.
Normally I do not do soup or stew recipes on this site and prefer to save them for my soup site but I choose to add this one here as it was an important recipe in the shellfish category of oysters and the category would not be complete without touching upon this important way of serving oysters. I choose this also because oysters are somewhat limited in the number of ways to serve them and it would just leave to big a void if I omitted it here in favor of the soup and stew site. Now as far as recipes go this is a quick and fairly simple recipe although it does have a fair number of ingredients it all goes together fairly simply.
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