Warm and satisfying, this oyster stew is simple to make, yet elegant enough for your New Year’s celebration. Ready in less than 30 minutes, or make a day ahead.
The first, and to be honest, only other time, I ever had Oyster Stew was at a fair, and I didn’t like it at all. Since normally all fair food is fabulous, I couldn’t believe it! All it contained was chopped oysters and milk (and I think it was reduced fat milk at that). I questioned my husband and it said that’s all it normally is. I didn’t believe him, but I put it out of my mind and never thought to make it until the week after Thanksgiving. I had bought some canned oysters thinking I might make oyster stuffing, but ended up making something else that I’m dying to share with you, but I need to make again first. I simply can’t manage cooking for Thanksgiving, writing down ingredients, and photography all at the same time! Regardless, I knew I could make this soup, and everything is great as soup, right? Okay, maybe it’s just me, I mean I am the one that makes Chicken Wing Soup when I could just make wings.
The soup is creamy and full of flavor from chopped oysters, finely diced onions and celery, with just enough Tabasco sauce to give the soup a little kick, and topped with crisp fried prosciutto. It’s fancy enough for New Year’s or Christmas Eve dinner, or another special occasion, but quick and simple, using canned oysters. No need to shuck the oysters! Of course, if you have fresh oysters, they would be perfect here, just finish the soup by adding in the shucked oysters and simmering until they begin to curl and are cooked through.
This Oyster Stew is great as a starter course, in smaller amounts, or serve with crackers or some crusty bread on the side for a meal.
Oyster Stew with Crispy Prosciutto
- 1 quart light cream
- 24 ounces canned whole oysters
- 1 cup minced yellow onion
- 2 stalks celery ,minced
- 1/4 pound thin-sliced prosciutto
- 5 tablespoons unsalted butter
- 2 tablespoons chopped parsley
- 2 tablespoons corn starch
- 1/2 teaspoon Tabasco or other hot pepper sauce
- Tear or cut the prosciutto into bit-size pieces. Melt one tablespoon butter to a large pot over medium high heat, add prosciutto, cook until crisp, remove from the pot and set aside.
- Drain the oysters, reserving liquid. Chop into small pieces.
- Melt remaining 4 tablespoons butter over medium-high heat in the large pot. Add the onions and celery, saute until tender, about 5 minutes. Whisk together the reserved juice from the oysters and the cornstarch, stir into the onions and celery. Add the light cream, parsley, and Tabasco, bring to a slow simmer. Add the chopped oysters, and continue to cook until heated through and thickened, about 1 minutes. Serve topped with the crispy prosciutto.