Tuesday, November 22, 2011

Maryland Oyster Stew Recipe

This past weekend I traveled from Texas to my home state of Maryland in order to celebrate the life of my beloved grandmother.  In addition to visiting with my extended family at my Mommmom's funeral, going to see Twilight with my BFF, and hanging out with my adorable nieces, I got to enjoy some scrumptious Eastern Shore of Maryland food.

When my mother asked me what I wanted to eat while I was home, I remembered that November is a month with the letter 'r' and then requested oyster stew and oyster fritters.  Although imported and canned oysters are available year round now, I still believe in the old guideline which was to only eat oysters in a month that contains a letter 'r'.  The cold water temperatures guarantee fresh and safe oysters.  My mom was glad to make me a pot of the stew and my dad searched the newspaper until he found an ad for a oyster fritter dinner.  Chesapeake Bay oysters are one of my favorite foods and one that I cannot find down here in Texas.

Oyster stew is ridiculously easy to prepare once all of the ingredients are gathered.  My mom started preparing this stew by pouring the fresh oysters and their liquor, which is the liquid that comes from inside the oyster shell, into a pan.  Then she simmered them over medium high heat until the liquid came to a boil.  When the edges of the oysters curled up she poured in whole milk, added a few pats of butter, and seasoned it with salt and pepper.  Of course, she served it with a big bowl of oyster crackers.  Oyster Stew is super easy, yet so delicious especially when enjoyed on a damp and chilly November evening with people that you love.

Oyster Stew Recipe

1 pint fresh oysters in liquor
1 quart whole milk
1/4 cup butter
salt and pepper
oyster crackers

  1. Pour fresh oysters and their liquor into a soup pan.
  2. Bring to a slow boil over medium high heat.
  3. Cook, stirring frequently, until the edges of the oysters begin to curl.
  4. Pour in milk.
  5. When milk is heated add butter and heat until butter is melted.
  6. Season with salt and pepper to taste.
  7. Sever with oyster crackers.

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  1. Thanks so much for linking up with Friday Potluck this week! The soup looks hearty... and I've never realized how many months have an "r". Coincidentally, all months with R can mean snow in Alaska... so a great soul-warming soup sound fantastic.

  2. Hi Heidi,
    This Oyster Stew looks so good. My "Honey Bunny" loves anything Oyster. Hope you are having a great holiday week end. Thank you so much for sharing with Full Plate Thursday and hope you will come back soon!
    Miz Helen

  3. Oh, I love this stuff. I went to college in Southern Maryland (I won't tell you how long ago) and ate fresh oysters so often I took them for granted. I haven't had any in a while, so I'm so glad I ran across your recipe. I'll be trying them soon (this is an 'r' month). Thank you for sharing!

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