Maryland Oyster Stew
A winter-warmer welcome in every Chesapeake kitchen, Maryland Oyster Stew captures the heady flavors of the bay and is sure to become a favorite of any shellfish devote.
Total time: 35 minutes
☐ 1 pint shucked Maryland oysters in their liquor
☐ ¼ cup white wine or sherry
☐ 1 tbsp Old Bay Seasoning or J.O. Crab Seasoning
☐ 1 tsp ground black pepper
☐ 2 cloves garlic, chopped finely
☐ 2 tsp Worcestershire sauce
☐ 6-10 drops of Tabasco Sauce to taste
☐ 1 pint half-and-half
☐ 1 pint heavy cream
☐ Oyster crackers (optional)
Step 1: Combine all of the ingredients except the half-and-half and heavy cream in a medium pot. Use white wine for a subtler flavor, or sherry if you’re feeling bold. Heat over medium flame, stirring occasionally until oysters curl.
Step 2: Add half-and-half and heavy cream and cook, stirring, until just shy of a boil. You’ll have to keep an eye out. You want the stew to get very hot, but don’t want to reach that boil. Serve with oyster crackers or, if you’re feeling fancy, toast points.