Grandpa's Oyster Stew

Grandpa's Oyster Stew

13
Madden Surbaugh 0

"Born and raised on the water, oystering is in chef Madden Surbaugh's blood. Every year at Christmas his grandfather made his famous oyster stew."

Ingredients

35 m {{adjustedServings}} servings 806 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 806 kcal
  • 40%
  • Fat:
  • 51.8 g
  • 80%
  • Carbs:
  • 46.4g
  • 15%
  • Protein:
  • 35.9 g
  • 72%
  • Cholesterol:
  • 295 mg
  • 98%
  • Sodium:
  • 1148 mg
  • 46%

Based on a 2,000 calorie diet

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Directions

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  1. Stir butter and garlic in stockpot over medium heat until butter begins to brown. Remove garlic and discard.
  2. Stir shallots into browned butter. Cook and stir until translucent, 5 to 7 minutes.
  3. Pour sherry over shallots in the stockpot and bring to a boil while scraping any browned bits off of the bottom of the pot. Simmer until liquid is reduced by half, 3 to 5 minutes.
  4. Pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture to a simmer. Reduce heat to medium-low and stir in oysters; cook until oyster edges begin to ruffle, about 3 minutes. Remove from heat.
  5. Stir in parsley; season with sea salt to taste. Ladle into bowls and garnish with sweet paprika and oyster crackers.

Footnotes

  • Cook's Note:
  • If using canned oysters, drain the oysters over a bowl to collect the liquid. Use this liquid in place of oyster liquor.
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Reviews

13
  1. 14 Ratings

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This is my first time making oyster soup and most likely not my last. I love the flavors and the simplicity of this soup. Probably one of the best seafood soups out there. I used a 16 oz bag of ...

Wow! Could eat this every day! Delicious. Thanks for the recipe.

This recipe was very tasty and uncomplicated to prepare. I used a dry white wine because I'm not crazy about sherry; I also used whole milk and half-n-half instead of the heavy cream, one tblsp ...