Maryland Oyster Stew is a traditional American recipe (from Maryland) for a classic starter or soup dish of oysters and onions in a milk and cream base that is typically served for Thanksgiving. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Maryland Oyster Stew.
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Here is a classic soup course from Maryland that makes a great Thanksgiving starter. Indeed, oysters and squash were part of the pilgrims’ original Thanksgiving meal in 1621.
Ingredients:
3 tbsp butter
100g (2 cups) white onion, diced
50g (1 cup) celery, diced
10g (1/4 cup) celery leaves, chopped
1l (4 cups) shucked oysters (reserve any liquid)
¾ tsp sea salt
½ tsp paprika
825ml (3 ½ cups) milk
125ml (1/2 cup) double (heavy) cream
3 dashes hot sauce (I used Tabasco)
Freshly-ground black pepper, to taste
2 tbsp snipped fresh chives
Method:
Heat the butter in a large saucepan over medium heat. When melted and bubbling add the onion and diced celery. Reduce the heat to medium low and allow to sweat down, stirring occasionally and translucent (they should be very tender) but not coloured (about 25 to 30 minutes).
In the meantime, cut the oysters in half or quarters (depending on their size) and pour the oyster liquid through a fine-meshed sieve to remove any grit. Scatter the salt and paprika over the sweated vegetables and cook, stirring, for 1 minute before adding the strained oyster liquor, milk, cream and hot sauce. Increase the heat to medium-high and bring the mixture to a boil.
Immediately reduce the heat to a simmer and carefully add the oyster pieces. Cook until their edges just begin to curl (2-3 minutes). Take the pan off the heat and season with black pepper. Turn into a warmed tureen, garnish with the celery and chives and serve.
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