Oyster Stew

While I was growing up it was the custom in my family to cook oyster stew to celebrate after we finished picking corn. In those days corn was picked in the ear and stored in corn cribs. We typically finished picking corn late in November, so fresh oysters were in season. Oyster stew was a special treat because fresh oysters were rather expensive then, just as they are today. My mother sometimes told about inviting my father to dinner while they were courting and serving oyster stew as a special treat. Only later did he admit that he didn’t like oysters. However, his taste changed, and he developed a liking for oyster stew. After Shirley and I were married we continued the tradition of celebrating the end of my parent’s corn harvest with oyster stew.

I don’t know what recipe Mother used for oyster stew, but this is the recipe that we use. It is a modified version of the recipe in Betty Crocker’s Good and Easy Cook Book, first edition, seventh printing.

     OYSTER STEW 

2 quarts whole milk

1 pint half and half or 1 cup cream

1 quart fresh oysters (with oyster liquid)

½ cup butter (not margarine)

2-3 teaspoons salt

2-3 dashes each of pepper and cayenne

2 teaspoons Worcestershire sauce

Heat the milk and half and half to boiling (do not scorch). Heat oysters, butter, and seasonings until edges of oysters curl. Pour into hot milk. It can be served immediately, but the flavor improves if it is simmered for a while. It is even better when warmed up the next day.

It is best to use Eastern oysters. Use small Western oysters only if Eastern oysters are not available. Smaller oysters are better than large ones. Serve with round oyster crackers. Avoid so-called oyster crackers with straight sides.  If your budget is robust, you can use 1 ½ quarts of oysters or just use a pint if cost is an issue.

-Max J. Miller

Son of Hollis and Joy Miller.

Joy's Oyster Stew

Mary Bryan's handwriting. Dictated by Joy Miller

Ingredients:
oysters

milk

salt

pepper

butter 

Put oysters in a pan and boil in own juices until the edges of the oysters curl or add oysters directly to milk and heat.

Season with salt, pepper, and butter.