Entree: United States – Maryland (Mid-Atlantic United States) – Oyster Stew

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 1.5 lb (680 g) shucked fresh oysters (about 2 pints / 24–30 medium oysters), reserve liquor
- 6 tbsp (85 g) unsalted butter, divided
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1 small yellow onion, finely chopped (about 4 oz / 115 g)
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (30 ml) dry sherry (or 1 tbsp / 15 ml lemon juice)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground white or black pepper, plus more to taste
- 2 tbsp (8 g) chopped fresh parsley, plus 2 tbsp (8 g) more for potatoes
- 8 slices sourdough bread (from approx. 12 oz / 340 g loaf)
- 2 tbsp (30 g) unsalted butter (for toasting bread)
- 1 lb (454 g) baby/fingerling potatoes, scrubbed
- 2 tbsp (28 g) unsalted butter (for potatoes)
- 1/2 tsp (2 g) coarse salt (for potatoes)
- Optional: oyster crackers, hot sauce (to serve)

Instructions

Short Description:
A classic Maryland oyster stew of fresh shucked oysters gently poached in a buttery milk-and-cream broth, finished with a splash of sherry and fresh parsley. Served with butter-toasted sourdough and herbed baby potatoes to make a satisfying main-course meal.

Regional Notes:
This Maryland version centers on fresh oysters, butter, milk and cream and is simply seasoned with salt and pepper, as is traditional in the region. A small splash of dry sherry and plenty of butter echo Chesapeake Bay flavors; serving with toasted sourdough and herbed potatoes rounds it into a full Mid-Atlantic entrée.

1. Prepare potatoes: place potatoes in a medium pot and cover with cold water by 1 inch. Add a pinch of salt, bring to a boil, then simmer until tender, about 12–15 minutes depending on size. Drain and return to pot.
2. Finish potatoes: add 2 tbsp (28 g) unsalted butter, 1/2 tsp (2 g) coarse salt and 2 tbsp (8 g) chopped parsley to the drained potatoes; toss and keep warm, covered.
3. Toast bread: heat a skillet over medium, add 2 tbsp (30 g) butter and toast 8 slices sourdough 1–2 minutes per side until golden; keep warm wrapped in a towel.
4. Start the stew base: in a heavy 3– to 4-quart saucepan over medium heat, melt 4 tbsp (57 g) unsalted butter. Add the chopped onion and cook, stirring, until softened and translucent, about 4–5 minutes. Add the garlic and cook 30 seconds until fragrant.
5. Add liquids: pour in the reserved oyster liquor (if any) and the milk, stirring to combine. Heat the mixture gently until it is very warm but not boiling (small bubbles may form at the edges) — around 170–180°F (77–82°C).
6. Incorporate cream and seasoning: stir in the heavy cream and 1/2 tsp (1 g) freshly ground pepper and 1 tsp (5 g) kosher salt. Keep the heat low — do not let the stew boil, which can toughen the oysters and curdle the dairy.
7. Add oysters: add the shucked oysters and their liquor to the warm broth and gently poach until the oyster edges just begin to curl, about 2–3 minutes for medium oysters (smaller oysters will take less time). Stir gently only to distribute; avoid vigorous stirring.
8. Finish and taste: remove from heat and stir in 2 tbsp (28 g) unsalted butter and 2 tbsp (30 ml) dry sherry (or 1 tbsp / 15 ml lemon juice) if using. Taste and adjust salt and pepper.
9. Plate and garnish: ladle the oyster stew into warmed bowls. Sprinkle each bowl with chopped parsley and a grind of pepper. Serve immediately with butter-toasted sourdough and a generous portion of the herbed baby potatoes; offer oyster crackers and hot sauce at the table.
10. Leftovers: refrigerate any cooled stew in an airtight container for up to 2 days; reheat gently over low heat, adding a splash of milk if needed and avoiding boiling.