Warm, comforting and easy to make, this Oyster Stew comes together with just a few ingredients, most of which you likely have on hand! Just add oysters and a side of crusty bread…
Despite my best efforts, I’m entering week 3 of a nasty head cold. 🙁 I think it’s finally on it’s way out (fingers crossed!) but it reached its peak over Thanksgiving weekend… not fun on any level, but especially when combined with two flights and a few days of travel.
We spent the long weekend in New Hampshire at my in-laws’ new cottage, where we enjoyed lots of cozy fires, plenty of warm tea, and pretty views of the flurries on the lake.
(Luckily, I had plenty of Puffs on hand, but I’m pretty sure I kept everyone awake for two nights straight with my non-stop sneezing, blowing and coughing. Gross, I know.)
I also managed to get my hands on a few of my New England favorites, namely a large, steaming bowl of lobster mac and cheese, a toasty bagel with lox, and leftover Thanksgiving oyster filling. As soon as we touch foot in New Hampshire, I’m in the mood for seafood!
On Sunday, we had a mid-morning flight back to Baltimore (great for starting Gilmore Girls, bad for my sinuses) and took advantage of the sunny afternoon to pick out our Christmas tree before settling in for the evening. After a few hours of travel and looking at another hour or two of tree decorating, I wanted something warm, comforting, quick and easy for dinner, and I still had seafood on the brain. Enter this oyster stew!
A childhood favorite that’s really more of a soup than a stew, but I think stew sounds more appealing. The original recipe from my uncle just calls for milk, half and half, butter and oysters, but Jim suggested we add potatoes which makes it ten times more filling! Add a side of crusty bread and you’ve got the perfect meal for a chilly night. 🙂