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SOUP

Oyster Stew

Serves 4 · 30 minutes

Why this recipe works

Oysters toughen if the pot boils. Sweating the celery in butter first, then keeping the milk under a simmer, warms them through right as the edges ruffle.

Substitutions

A handful of shrimp can stretch the pot. Add them with the oysters and cook until they turn opaque, about 145 F. This is a stew, not a tomato soup.

Ingredients

• 2 tablespoons butter
• 1 small celery rib, finely diced
• 1 small onion, finely diced
• 2 cups whole milk
• 1 cup half-and-half
• 1 pint shucked oysters, with their liquor
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped parsley

Steps

1. Melt the butter in a saucepan over medium. Cook the celery and onion until soft, about 5 minutes. Do not brown them.
2. Add the milk and half-and-half. Heat until steaming, with tiny bubbles at the edge. Do not boil.
3. Add the oysters and their liquor, salt, and pepper. Cook until the oyster edges curl and the stew is hot, about 145 F, usually 3 to 5 minutes.
4. Stir in the parsley and serve at once.

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