Oyster Stew Season

Chdamn

Chdamn

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Going to try this recipe tonight. Have to triple the amounts Because what he’s making is enough for 1.

I’m also going to do about half and half oysters and scallops since I’m the only one who really loves oysters.

 
Growing up, mom would put a pot of oyster stew on the woodstove to cook. Dad and Uncle Steve loved it, but mom would cook a hamburger steak or something for us lol
 
Mitch Rapp said:
Growing up, mom would put a pot of oyster stew on the woodstove to cook. Dad and Uncle Steve loved it, but mom would cook a hamburger steak or something for us lol
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I was forced to eat it as a kid. Didn’t develop a taste for it till I was in my 20’s.

Same for liver and onions, chicken gizzards and a whole plethora of rich foods.

Now I crave for rich foods on occasion.
 
Evten though I dont like it, it was most always a Sunday when she made it for pops, so the smell of it brings up childhood memories of snow on the ground and football on tv for me.
 
Listen guys........I don't get a chance to contribute recipes often but I certainly enjoy all that I see on here. However, oyster stew is one thing my family has held the line on for quite a few years. We had relatives who owned a restaurant in Calabash, NC since the 50's and they shared the oyster stew recipe with us as follows:
  • 2 -12 oz cans of Pet evaporated milk.
  • 1 gallon of whole milk. (Leave the skim or 2% milk for someone else to try and fake an oyster stew.)
  • 1 stick of real butter.....no margarine here guys.
  • 2 pints of stewing size oysters.
  • Salt and black pepper to taste. (We usually go heavy on the black pepper.)
Strain the oyster liquor through a cloth to get any grit out and keep for later. Rinse the oysters and toss them in a pot heated up with the liquor rolling. As soon as you see the oysters curl some drop the stick of butter in. As the butter is melted, pour in the evaporated milk and the gallon of whole milk. Back the heat down to a medium setting and let everything heat up while stirring. Don't let the stew stick to the pot by rushing it. Take your time and you'll be rewarded later. Give these ingredients time to "marry" together on a low heat.

Please try the next step if you haven't before. Crush some Ritz crackers up and pour your oyster stew on top of them in your bowl. I love oysterette or saltine crackers but nothing taste like Ritz crackers in oyster stew for me.

Hope you enjoy this if you try it.
 
Tailhunter said:
I‘ll just slide down to S town, then you’ll have two people who really love Oysters.
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Dale Gribble said:
Make it 3.

Fried oysters or oyster stew, I’ll chow down.

Nobody else in the house likes ‘em either.
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Come on down. Just made a huge pot.

And I’ve never made it like this before.

All I have to say is damn. This is delicious.

The scallops turned out great too.
 
Rich buttery creamy goodness.

I’d never made rue before but it was really easy to make and it adds a depth to this soup.
 
That looks pretty damn good. I'm at the beach and have had a couple beers, now I want oyster stew.
 
Brangus said:
Listen guys........I don't get a chance to contribute recipes often but I certainly enjoy all that I see on here. However, oyster stew is one thing my family has held the line on for quite a few years. We had relatives who owned a restaurant in Calabash, NC since the 50's and they shared the oyster stew recipe with us as follows:
  • 2 -12 oz cans of Pet evaporated milk.
  • 1 gallon of whole milk. (Leave the skim or 2% milk for someone else to try and fake an oyster stew.)
  • 1 stick of real butter.....no margarine here guys.
  • 2 pints of stewing size oysters.
  • Salt and black pepper to taste. (We usually go heavy on the black pepper.)
Strain the oyster liquor through a cloth to get any grit out and keep for later. Rinse the oysters and toss them in a pot heated up with the liquor rolling. As soon as you see the oysters curl some drop the stick of butter in. As the butter is melted, pour in the evaporated milk and the gallon of whole milk. Back the heat down to a medium setting and let everything heat up while stirring. Don't let the stew stick to the pot by rushing it. Take your time and you'll be rewarded later. Give these ingredients time to "marry" together on a low heat.

Please try the next step if you haven't before. Crush some Ritz crackers up and pour your oyster stew on top of them in your bowl. I love oysterette or saltine crackers but nothing taste like Ritz crackers in oyster stew for me.

Hope you enjoy this if you try it.
Click to expand...
Sounds delicious. Like the idea of the evaporated milk. That will def add some sweetness to the recipe.

And yeah I laughed at his 2% milk in the video. I made mine with half and half.
 
I‘m going to give that a try. Mine is basic salt, pepper, evaporated milk, 2% milk, and oysters. I don’t strain but 1/3 of the liquor off the oysters. More butter the better.
 
I didn’t have oysters. But had some clams.
Made my own rendition of it. Used whole milk.
Evaporated milk makes it richer. And with all the butter I was using …

Figured buy the time I got down there Chad would have already had it all wiped up.
 
Tailhunter said:
Ps … somebody really likes Tabasco


View attachment 535379
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I really like hot sauce.

Honestly I prefer Pete in standard form hot sauce. But Tabasco starts making flavors.

Got a box of 6 different ones for Father’s Day. They’re each significant different in flavor.
 
Awesome thread here guys............the right season, the right topic, and first-hand commentary with how-to-do it for yourself.

I love this place.
 
Brangus said:
Listen guys........I don't get a chance to contribute recipes often but I certainly enjoy all that I see on here. However, oyster stew is one thing my family has held the line on for quite a few years. We had relatives who owned a restaurant in Calabash, NC since the 50's and they shared the oyster stew recipe with us as follows:
  • 2 -12 oz cans of Pet evaporated milk.
  • 1 gallon of whole milk. (Leave the skim or 2% milk for someone else to try and fake an oyster stew.)
  • 1 stick of real butter.....no margarine here guys.
  • 2 pints of stewing size oysters.
  • Salt and black pepper to taste. (We usually go heavy on the black pepper.)
Strain the oyster liquor through a cloth to get any grit out and keep for later. Rinse the oysters and toss them in a pot heated up with the liquor rolling. As soon as you see the oysters curl some drop the stick of butter in. As the butter is melted, pour in the evaporated milk and the gallon of whole milk. Back the heat down to a medium setting and let everything heat up while stirring. Don't let the stew stick to the pot by rushing it. Take your time and you'll be rewarded later. Give these ingredients time to "marry" together on a low heat.

Please try the next step if you haven't before. Crush some Ritz crackers up and pour your oyster stew on top of them in your bowl. I love oysterette or saltine crackers but nothing taste like Ritz crackers in oyster stew for me.

Hope you enjoy this if you try it.
Click to expand...
man your making me hungry, love oysters.
up this way MD. is Chincoteague Oysters, pops would make em almost like above, he would buy a gallon of selects,
gotta have real milk and butter, whats really good is the stew cooked with "real" milk from the "tank" worked on dairy
farm here (butter fat content), some saltines, steamed oysters at an all you can eat was a bushel n half...yum, have my own knife.

Fried oysters.
no salt saltines(crushed fine), scramble egg (mixture), peanut oil
rinse oysters, drop in egg mixture, then bread, another dip in egg, then bread, make sure peanut oil is
at right temp, fry to lightly brown or starts to float..some homemade cocktail sauce with fresh from
the garden horseradish..yum..will open your nose better than any medicine. We just got a air fryer
gonna try it out.. oops forgot Pepper (fresh cracked)

-Snoopz
 
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Snoopz said:
man your making me hungry, love oysters.
up this way MD. is Chincoteague Oysters, pops would make em almost like above, he would buy a gallon of selects,
gotta have real milk and butter, what really good is the stew cooked with "real" milk from the "tank" worked on dairy
farm here, some saltines, steamed oysters at an all you can eat was a bushel n half...yum, have my own knife.

-Snoopz
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You're spot on my friend and I can tell you've been there. I've had this oyster stew with freshly milked Jersey right off the farm and homemade butter. Everyone that touched it raved about it especially with the unique taste that crushed Ritz crackers adds to the bowl.

It just never turns out the same with that watered down liquid which should be labeled as imitation milk.
 
Snoopz said:
man your making me hungry, love oysters.
up this way MD. is Chincoteague Oysters, pops would make em almost like above, he would buy a gallon of selects,
gotta have real milk and butter, whats really good is the stew cooked with "real" milk from the "tank" worked on dairy
farm here (butter fat content), some saltines, steamed oysters at an all you can eat was a bushel n half...yum, have my own knife.

Fried oysters.
no salt saltines(crushed fine), scramble egg (mixture), peanut oil
rinse oysters, drop in egg mixture, then bread, another dip in egg, then bread, make sure peanut oil is
at right temp, fry to lightly brown or starts to float..some homemade cocktail sauce with fresh from
the garden horseradish..yum..will open your nose better than any medicine. We just got a air fryer
gonna try it out..

-Snoopz
Click to expand...
I thought I was the only one that showed up to an oyster roast with his own knife. Lol.
 
Tailhunter said:
I didn’t have oysters. But had some clams.
Made my own rendition of it. Used whole milk.
Evaporated milk makes it richer. And with all the butter I was using …

Figured buy the time I got down there Chad would have already had it all wiped up.
Click to expand...
How’d yours turn out?

Did you make the rue to start?
 
Chdamn said:
I thought I was the only one that showed up to an oyster roast with his own knife. Lol.
Click to expand...

Me too......I have kept several knives in my truck console or toolbox for years as you never know when you'll ride up on someone roasting or steaming oysters where I live.

I actually bought about 15 of the blue handle Carolina Oyster Knives about 10 years ago...........they just keep wandering off though. They've gone up in price now though. Made right in South Carolina.


1665877595674.png

1665877513011.png






www.agrisupply.com

Carolina Oyster Knife, Oyster Knife, Oyster Knives

Get shucking with the Carolina Oyster Knife. This oyster knife is constructed high impact plastic and tempered stainless steel for performance.
www.agrisupply.com www.agrisupply.com

1665877456277.png
 
Brangus said:
Me too......I have kept several knives in my truck console or toolbox for years as you never know when you'll ride up on someone roasting or steaming oysters where I live.

I actually bought about 15 of the blue handle Carolina Oyster Knives about 10 years ago...........they just keep wandering off though. They've gone up in price now though. Made right in South Carolina.


View attachment 535426

View attachment 535424






www.agrisupply.com

Carolina Oyster Knife, Oyster Knife, Oyster Knives

Get shucking with the Carolina Oyster Knife. This oyster knife is constructed high impact plastic and tempered stainless steel for performance.
www.agrisupply.com www.agrisupply.com

View attachment 535423
Click to expand...

20221015_200501resized.jpg
here's ours ready to go..when we go out for all you can "eats" at our favorite place they bring out
about 3 dozen at a time, if we don't have our knives they loan us 2 from the kitchen.

-Snoopz
 
Scallops, we do ours "these ways".
1. Plain bread crumbs, scamble egg (mixture) bake 350 on cookie sheet
scallops dipped in egg mixture, bread crumbs, egg mixture then crumbs
laid on parchment paper, you can use foil but spray with olive oil, bake
till done or light brown, home-made cocktail sauce (again)

2. Swap out bread crumbs replace with Krusteaz Complete Buttermilk
Pancake Mix (dry) the pancake mix has a taste of it's own and adds
to the taste of the scallops.


@Chdamn..nope your not the only one, the place where we go, they just
come out "oysters" ??... we go you got it. and a pitcher of "Sue's special
melon-ball shooter(s), we may have some King crab legs, pound or 2
mainly oysters, what's funny we always call "you got oysters yet, this
month has an "R" in it" generally the middle or end of Oct. they go
"see ya got your own tools"

-Snoopz
 
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Brangus said:
Me too......I have kept several knives in my truck console or toolbox for years as you never know when you'll ride up on someone roasting or steaming oysters where I live.

I actually bought about 15 of the blue handle Carolina Oyster Knives about 10 years ago...........they just keep wandering off though. They've gone up in price now though. Made right in South Carolina.
Click to expand...
I missed the days up here "The Buck n Bass Club" would have Beef and Oyster roasts, now that was some good eating.
old fashion country cooking../ eating

-Snoopz
 
Oyster stew was a Christmas tradition growing up. My grandfather would get a couple quarts when he was in Chicago selling cattle.
I regret having to let it go, but developed a violent reaction to mussles and oysters in my 40’s. Eating them puts me down for a couple days.
 
JimB said:
Oyster stew was a Christmas tradition growing up. My grandfather would get a couple quarts when he was in Chicago selling cattle.
I regret having to let it go, but developed a violent reaction to mussles and oysters in my 40’s. Eating them puts me down for a couple days.
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Damn that sucks. Can’t imagine developing a late stage shellfish allergy. But I know a couple of people who have.
 
Chdamn said:
Damn that sucks. Can’t imagine developing a late stage shellfish allergy. But I know a couple of people who have.
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Love the things, but they don’t love me! Mussels are the worse, ate some as an appetizer at a job interview dinner and it about killed me, dripping sweat and clenching for a hour before I ended it.
So far still good with clams and scallops, and keeping my fingers crossed.
 
My Grandma would make oyster stew and have it waiting when we came in from our tree stands. Some of the best mornings spent with her, some stew and hot coffee.
 
Chdamn said:
I thought I was the only one that showed up to an oyster roast with his own knife. Lol.
Click to expand...

Around my crew you would get eyeballed hard if you didn’t.

Thanks for sharing the recipe/idea of oyster stew. Been a while for me and the scallops sound like a nice addition.

I usually eat multiple bushels every season. Mostly raw as fast as I can crack them.
 
Gray said:
Around my crew you would get eyeballed hard if you didn’t.

Thanks for sharing the recipe/idea of oyster stew. Been a while for me and the scallops sound like a nice addition.

I usually eat multiple bushels every season. Mostly raw as fast as I can crack them.
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Just a note for that on tripling the recipe.

I used (2) 8 oz cans of oysters and and pound of scallops.

I should have used 4 cans of oysters.

Adjust as needed.
 
Tailhunter said:
Thats a 100 $ bucket of soup.

I’m gunna come up with a recipe using the neighbors cats for when times get tough.
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It wasn’t that bad. I think I had about $40 in this batch.

Would have been $60 if I’d gotten 2 more tins of oysters.
 
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