Embrace cooler weather with this delicious Southern Oyster Stew made with plump, briny oysters in a creamy base. An old-fashioned specialty that will become a favorite at your table.
This recipe is one that I always think of when the weather turns cold. In my opinion, late fall and the early part of winter is the time of year when fresh oysters are at their best in the southeast.
Especially if you can get your hands on some Apalachicola Bay oysters. Small, sweet, plump, and with a mild saltwater taste, they’re simply the best oysters in the world.
Unfortunately, the future of those special oysters is threatened right now. Their ecosystem is in peril, but people are working really hard to try to save it. I’m wishing them all the best in doing that.
Why Does Oyster Stew Curdle? The reason for curdling is enzymes in fresh oysters that can cause a chemical reaction, which causes the proteins to coagulate. Not allowing the soup to boil, keeping it at a steady low temperature while cooking and stirring often, will help prevent curdling.
How to Scald Milk
If you’re wondering what’s meant by “scald” by the milk, it’s really simple. Place the milk, heavy cream, or half and half in a small saucepan over medium-high heat. Stir frequently until you see bubbles begin to form around the edges of the milk and it starts to steam. Technically, milk is scalded when it reaches 170 degrees if you want to be precise and use a thermometer but that’s not necessary.
- Serve immediately with oyster crackers and additional Tabasco if desired.
⚡Oysters Overcooking: Be watchful as the oysters cook. They should just curl at the edges and become slightly firm. Overcooking will make them rubbery. Remove the pan from heat as soon as they’re done.
⚡Avoid Boiling the Milk: When heating the milk, make sure that it doesn’t reach the boiling point. Boiling can cause the milk to separate and give the stew a grainy texture.
⚡Stew Too Thin: If your stew turns out thinner than you like, you can thicken it by creating a roux. Melt a little butter in a pan, stir in an equal amount of flour, and cook for a couple of minutes. Gradually whisk this into your stew to reach the desired consistency.
⚡Stew Too Thick? Conversely, if it seems too thick, simply thin it out by adding a bit more milk and heating it gently until you get the consistency you like.
⚡Flavor Adjustments: Taste as you go. If you find the stew lacking in flavor, don’t hesitate to adjust the seasonings. A bit more salt or a dash more Worcestershire sauce can make a big difference.
⚡Sticking on Bottom: If the mixture in the bottom of your pan starts to stick, don’t scrape it up into the stew. Instead, gently pour everything into another pot, leaving the scorched part behind, and continue over lower heat.
- For a spicy kick, add extra Tabasco to your recipe for oyster stew recipe.
- Vegetarians can replace oysters with mushrooms for a unique take on this old fashioned oyster stew.
Love Some Raw Oysters!
When I was much younger, we’d go to a local oyster bar in town to have oysters raw on the half shell. Rural southern oyster bars are not fancy places.
My favorite one had a screen door, a bar that would seat three folks on wooden stools, and one table with four straight-back wooden chairs. You’d wait your turn to sit at the bar where fresh oysters were shucked and served right in front of you.
The accompaniments? Soda crackers, hot sauce, and, if you insisted, cocktail sauce. Take a shucked oyster. Place it on top of your cracker. Add a drop or two of hot sauce and inhale the whole thing in one bite. I’ve been known to down two dozen in a sitting.
Why is Oyster Stew Eaten at Christmas and Why Can’t You Eat Oysters in Months Ending in an “R”?
FAQ
Why does milk curdle in oyster stew?
What is the white stuff on oysters?
How long is oyster stew good for in the refrigerator?
What is an oyster scald?
Why is my oyster stew curdling?
Not allowing the soup to boil, keeping it at a steady low temperature while cooking and stirring often, will help prevent curdling. Another reason the stew could curdle is if the milk or half and half is added cold after other ingredients, oysters included, are already hot.
Does oyster stew curdle while cooking?
While a curdled oyster stew still tastes delicious, it doesn’t look as appetizing as it should. There are two main ways your soup can curdle while cooking but they are easy to watch out for. Heat is what causes oyster stew to curdle.
How do you keep oyster stew from curdling?
How to keep oyster stew from curdling: With any milk-based soup, it’s important to make sure that you don’t let the soup get too hot, or the liquid will curdle. Keep the stew over medium-low or low heat and watch it closely. It’s also important to allow the liquid to come to room temperature before adding it to the pot.
Why does stew curdle?
Another reason the stew could curdle is if the milk or half and half is added cold after other ingredients, oysters included, are already hot. That’s why it’s best to start the stew with all of the ingredients at similar temperatures and heat them up at the same time. For either of these reasons, if your stew curdles, it’s not a problem.