Copied from elsewhere: Born and raised on the water, oystering is in chef Madden Surbaugh’s blood. Every year at Christmas his grandfather made his famous oyster stew.
recipe makes 4 servings
- 2 tablespoons butter
- 1 clove garlic, crushed
- 2 shallots, minced
- 1/2 cup dry sherry or dry white wine
- 24 freshly shucked oysters, oyster liquor reserved
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 2 tablespoons chopped fresh flat-leaf parsley
- sea salt to taste
- 1 pinch sweet paprika
- 1 cup oyster crackers
Stir butter and garlic in stockpot over medium heat until butter begins to brown. Remove garlic and discard.
Stir shallots into browned butter. Cook and stir until translucent, 5 to 7 minutes.
Pour sherry over shallots in the stockpot and bring to a boil while scraping any browned bits off of the bottom of the pot. Simmer until liquid is reduced by half, 3 to 5 minutes.
Pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture to a simmer. Reduce heat to medium-low and stir in oysters; cook until oyster edges begin to ruffle, about 3 minutes. Remove from heat.
Stir in parsley; season with sea salt to taste. Ladle into bowls and garnish with sweet paprika and oyster crackers.