Classic New England Oyster Stew Recipe
This Traditional Christmas Oyster Stew is served during the holidays at Pond Mountain Inn.
Prep 10 min
Total 20 min
1/4 cup butter
1 pint shucked oysters, drained and reserve juice to equal 1 cup
2 slices bacon, halved
2 ½ cups chopped, peeled potato (3 medium)
1 cup chopped onion
1 teaspoon Better than Bouillon Organic Chicken Base
1 teaspoon Worcestershire sauce
2 cups milk
1/2 cup half-and-half
1/2 teaspoon salt
Dash of pepper
Italian parsley for garnish
Melt butter in 1 1/2-quart saucepan over low heat. Stir in oysters. Cook just until edges curl and set aside.
In a large saucepan cook bacon until crisp. Remove bacon, reserving 1 tablespoon drippings in pan. Drain bacon on paper towels; crumble bacon and set aside.
Stir in 1 cup of reserved oyster juice, potatoes, onion, bouillon, Worcestershire sauce and pepper into saucepan. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until potatoes are tender. With the back of a fork, mash potatoes slightly against the side of the pan.
Add milk, half-and-half to potato mixture. Cook and stir until slightly bubbly, then and add oysters. Sprinkle each serving with crumbled bacon and Italian parsley.
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