Ingredients
Scale
- 1 pint fresh raw oysters (shucked), with their juice
- ¼ cup unsalted butter
- 1 large clove garlic, finely minced
- 2 tablespoons all-purpose flour
- 1 teaspoon Morton kosher salt
- 1 teaspoon Worcestershire sauce
- A few dashes hot pepper sauce (e.g., Frank's Redhot)
- 1 quart whole milk
- Freshly ground black pepper (optional)
- Minced fresh parsley (optional)
Instructions
- Melt unsalted butter in a saucepan over medium heat.
- Sauté minced garlic until fragrant, about 1 minute.
- Sprinkle in flour, whisk to form a roux.
- Add salt, Worcestershire sauce, and hot pepper sauce, cooking for another minute.
- Whisk in reserved oyster juice, ensuring no clumps remain.
- Gradually pour in whole milk while whisking until smooth.
- When steaming, add oysters and cook until edges curl, about 2 minutes.
- Taste and adjust seasoning with salt, pepper, and parsley.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Always use fresh oysters for optimal flavor.
If oyster juice is gritty, strain it before use.
Avoid boiling the stew to maintain oyster tenderness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 5
- Sodium: 740
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 0
- Protein: 12
- Cholesterol: 60