OYSTER COOKING RECIPES

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OYSTER CHOWDER RECIPE - NYT COOKING



Oyster Chowder Recipe - NYT Cooking image

This oyster chowder was one of Amanda Hesser’s grandmother’s standbys, a recipe untouched over generations and passed along to The Times in 2005. If you have oysters, the rest is fairly straight-forward: Bacon adds smokiness, while milk and potatoes lend creaminess. And, as if that weren’t appealing enough, the whole thing is ready in 30 minutes or less.

Provided by Amanda Hesser

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 9

1/4 pound bacon, cut into 1/4-inch strips
1 cup chopped onion
1 cup chopped celery hearts
3 white potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
14 to 16 large oysters and their liquor
Salt
Cayenne pepper
2/3 to 1 cup milk
1 tablespoon chopped Italian parsley

Steps:

  • Spread bacon in a soup pan and place over medium heat. Cook until browned and its fat has rendered. Drain. Discard all but 1 tablespoon of fat and put pan back on the heat. Scrape the onion and celery into the pan and saute until softened. Drop in the potatoes. Add enough water to cover, about 3 cups. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 15 minutes.
  • Take the pan off the heat and, using a masher, lightly crush the potatoes to thicken the chowder. Add the oysters and oyster liquor and season to taste with salt and cayenne pepper. Simmer until the oysters curl, about 5 minutes.
  • Pour in the milk (use 2/3 cup if you prefer it less rich), bring to a boil, then shut off the heat. Crumble in the bacon and stir in the parsley.

OYSTER STEW CHRISTMAS EVE RECIPE RECIPE | ALLRECIPES



Oyster Stew Christmas Eve Recipe Recipe | Allrecipes image

Oyster Stew has always traditionally been served by my mother and her Hollingsworth family roots from Georgia every Christmas Eve. The colors of red and green are very Christmas-like. I hope you enjoy it as much as we do.

Provided by Elaine Ann Foglio

Categories     Seafood Stew

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 9

¼ cup butter
1 cup finely chopped celery
½ cup chopped green onion
½ cup chopped red bell pepper
2 pints half-and-half
1 teaspoon dried parsley
salt and ground black pepper to taste
1 (12 ounce) can oysters
2 dashes Louisiana-style hot sauce

Steps:

  • Melt the butter in a large saucepan over medium heat until it begins to foam.
  • Cook and stir the celery, onion, and red bell pepper in the hot butter until soft, about 10 minutes.
  • Stir the half-and-half and parsley through the vegetable mixture; season with salt and black pepper.
  • Continue cooking until the mixture just begins to boil; add the oysters and any liquid from the can to the stew along with Louisiana-style hot sauce. Bring the mixture to a simmer and cook until the oysters begin to curl, 10 to 15 minutes more.
  • Remove the saucepan from heat and allow the stew to sit 5 minutes before serving.

Nutrition Facts : Calories 351.5 calories, CarbohydrateContent 11.8 g, CholesterolContent 114.2 mg, FatContent 30.3 g, FiberContent 0.8 g, ProteinContent 9.2 g, SaturatedFatContent 18.5 g, SodiumContent 209.2 mg, SugarContent 1.3 g

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