Ingredients:

  • 2 tablespoons unsalted butter (30g)
  • 1 small yellow onion, finely diced (approximately ½ cup) (75g)
  • 1 clove garlic, minced (approximately 1 teaspoon) (3g)
  • 1/4 teaspoon smoked paprika (1g)
  • Pinch of cayenne pepper (optional) (a pinch)
  • 2 tablespoons all-purpose flour (15g)
  • 4 cups whole milk (950ml)
  • 1 cup heavy cream (240ml)
  • 1/2 cup oyster liquor (reserved from shucking or draining oysters) (120ml)
  • 1 teaspoon Worcestershire sauce (5ml)
  • Salt and freshly ground black pepper to taste
  • 1 pint (about 24) shucked oysters, preferably Chesapeake Bay or similar, drained but liquor reserved (500g)
  • 2 tablespoons chopped fresh parsley, for garnish (6g)
  • Oyster Crackers (for serving)

Instructions:

  1. Melt butter in the saucepan over medium heat. Add onion and garlic and sauté until softened and translucent (about 5 minutes).
  2. Stir in the smoked paprika, cayenne pepper (if using), and then whisk in the flour. Cook for 1-2 minutes, stirring constantly, to form a roux.
  3. Gradually whisk in the milk, ensuring no lumps form. Add the heavy cream, oyster liquor, and Worcestershire sauce. Bring to a gentle simmer, stirring occasionally.
  4. Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
  5. Gently stir in the oysters. Cook until the edges of the oysters begin to curl and plump up (about 3-5 minutes). Do not overcook!
  6. Ladle the oyster stew into bowls. Garnish with chopped fresh parsley. Serve immediately with oyster crackers on the side.