Pond Mountain Inn

A Vermont Bed and Breakfast Complete with Dramatic Mountain Views

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Classic New England Oyster Stew Recipe From Pond Mountain Inn Vermont

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

Servings 4


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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