How To Make Chesapeake Oyster Stew | Chesapeake Bites

#Chesapeake #Oyster #Stew, a cherished classic from "Chesapeake Bay Cooking with John Shields," is a culinary homage to the region's rich maritime heritage. Satisfyingly creamy yet delightfully nuanced, this recipe embodies the essence of Chesapeake cuisine.

With its blend of tradition, flavor, and soulful warmth, Chesapeake Oyster Stew embodies the timeless allure of coastal cooking, inviting diners to savor the essence of the bay with every spoonful.

Chesapeake Oyster Stew —from Chesapeake Bay Cooking with John Shields

Serves 8 to 10
3 strips of bacon
1 cup finely minced onion
1 cup finely minced celery
2 quarts half-and-half
1 quart shucked oysters, with liquor
3 tablespoons flour
salt and white pepper, to taste
Cayenne, to taste
1 teaspoon Chesapeake seasoning
2 tablespoons Worcestershire sauce
1 tablespoon butter


1. In a heavy-bottomed pan, fry the bacon until crisp. Remove with a slotted utensil to paper towels to drain. Leave the bacon drippings in the pan. Add the onion and celery and cook in the bacon fat, stirring now and then, until their shapes almost disappear, about 4 to 5 minutes.

2. In a separate pan, heat the half-and-half, stirring until quite hot.

3. Heat the oysters with liquor in a third pan, just until the edges of the oysters begin to curl. Immediately drain the liquor into the hot half-and-half. Cover the oysters and set aside.

4. Blend the flour into the vegetables and cook, stirring, over low heat for 2 minutes.

5. Stir the hot half-and-half mixture into the vegetable mixture. Cook over medium heat, stirring constantly, until slightly thickened, about 5 minutes. Season lightly with salt, white pepper, cayenne, Chesapeake seasoning, and Worcestershire. The stew should be very savory but not salty.

6. To serve, pour the stew into a soup tureen, add the oysters, and stir. Drop the butter into the center and sprinkle with cayenne. Ladle into bowls and crumble the reserved bacon on top.


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