A simple, quick, and easy soup, this classic oyster stew is flecked with droplets of golden butter and flavored with aromatic vegetables, whole milk, and plenty of briny, fat oysters.
Song. Each, in its own way, is both spare yet comforting—perhaps it's no accident that we describe snow as forming a blanket, a word that conjures nothing but coziness.You'll see a lot of different oyster stew recipes out there. Some are thickened with flour, or enriched with cream, or flavored with bits of smoky bacon that make you think of a smoldering fire with every bite. Those are all good, but they're not quite the type I have in mind right now.
As you'll see here, oyster stew is really more of a soup, in the way a lot of fish stews are. It's not slow-cooked in the least. In fact, it's one of the quickest soups I know. Then I melt a generous pat of butter in a saucepan and cook the diced vegetables in it. A few sprigs of thyme or a bay leaf deepens the flavor. As soon as the vegetables are softened, but not even remotely browned, I add the milk and bring the mixture just to a simmer.You can shuck the oysters yourself, if you're up for it .If not, you can use one of those pop-top tubs of pre-shucked fresh oysters that most fishmongers sell.
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