Hoppin' John's Oyster Stew

4.0 (1)

This elemental oyster crockery -- similar respective different “stews” successful the South, it’s not a stew astatine each -- is simply a favourite up and down the Eastern seaboard. In New England, the crockery is apt to see bacon and shallots; astir the Chesapeake Bay, ovum yolks and ham are used.

In "Bill Neal’s Southern Cooking" (University of North Carolina Press, 1989), the writer wrote, “A basal Southern oyster stew highlights the simplest ingredients: 3 parts milk, 1 portion dense cream, heated, with 2 parts shucked oysters added and poached lightly, seasoned lone with caller achromatic capsicum and full food –- salted crackers the lone accompaniment.” He past proceeded to springiness a much elaborate mentation made with onion, celery, rice, chickenhearted stock, watercress and scallions.

Oyster liquor is the briny, grayish liquid from wrong the shell; immoderate shucked oysters are packed successful their ain liquor. Shucked oysters are much readily disposable arsenic the autumn play gets underway. If a fishmonger shucks the oysters for you, fto him cognize you request the liquid for this recipe.

Serve with a Pouilly-Fumé oregon a chardonnay from Monterey oregon Santa Barbara.

From cookbook writer John Martin Taylor (a.k.a. Hoppin' John).

Ingredients

Nutritional Facts

Per serving

• Calories

  450

• Fat

  33 g

• Saturated Fat

  18 g

• Carbohydrates

  16 g

• Sodium

  430 mg

• Cholesterol

  230 mg

• Protein

  22 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer John Martin Taylor (a.k.a. Hoppin' John).

Tested by Dean Felten.