Best Maryland Oyster Stew Recipe
A classic oyster stew from Maryland's Chesapeake Bay, of white wine, Old Bay seasoning, mushrooms and veggies.
Servings 4 servings
Equipment
- Large pot with lid
- Cutting board with knife
Ingredients
- 1-2 pints Oysters with liquid
- 1 cup Bottled clam juice
- 4 tbsp Butter or bacon fat
- 1 cup Yellow onions chopped
- 2 Garlic cloves crushed
- 1/2 cup Celery and leaves finely chopped
- 2 tsp Seafood seasoning
- 1/4 cup Fresh parsley finely chopped for garnish
- Salt - to taste
- 2 tsp Worcestershire sauce
- Black pepper - freshly ground
- 1/2 cup Dry vermouth or white wine
- 2 cups Half-and-half or whole milk 1
- 1 cup Water
- 1 1/2 cups Carrots chopped
- 2 cups Potatoes or Corn kernels
- 1 cup Button Mushrooms - 1 cup quartered
- 1/4 cup Green onions chopped for garnish
Instructions
- Melt butter in a 3-quart pot to saute the onions, celery, garlic and carrots until caramelized.
- Add the remaining ingredients, except the oysters, parsley and green onions, and simmer on low until the potatoes and mushrooms are tender.
- Slowly pour in the oysters, cook for another 5 minutes until oysters form tight little balls, and serve with parsley and green onions on top.