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Jake's Oyster Stew
Oysters, butter, milk. Edges curl, then it's done.
retest scheduled Adapted from Jake's recipe card — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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Instructions
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- In a soup kettle, blend the flour, salt, Worcestershire and 4 Tbsp water into a smooth paste.
- Add the oysters and butter. Simmer over very low heat , stirring gently, until the edges of the oysters curl.
- Add the milk and heat, stirring, until steaming hot. Keep it below a boil.
- Add celery salt to taste. Serve hot.
Notes
- Curled edges are the doneness signal. Past that, oysters go rubbery fast, so get the milk in right away.
- Don't let the milk boil. It can scorch on the bottom or break, and the oysters toughen.
- The card drains and washes the oysters. If you want a stronger oyster flavor, strain the liquor and add it with the milk.
- 3 tsp salt is the card's amount for 2 quarts of milk. Start with 2 and taste before the celery salt goes in if your butter is salted.
When it goes wrong
- Rubbery oysters → cooked too long before the milk; pull at the first curl.
- Grainy or split stew → milk boiled; keep it at a steam, not a bubble.
- Lumps of flour → paste not smooth before the oysters went in; whisk the flour and water first.
Adapted from Jake's recipe card