One of the best things about the cooler weather of Fall is being able to eat hot foods. Of course, we all eat hot foods during the Summer, too. But some foods, like stews and soups, don’t work quite as well because of the heat and humidity that we endure.
The cooler weather brings with it the slight chill that craves a hint of heat. No better dish can warm you the way that oyster stew does.
Years ago, my father would make oyster stew, and it was always delicious. The actual process of making it was mysterious to me then. Later on, he educated me on what to do.
Our oyster stew requires three basic ingredients- milk, crackers, and oyster.
Typically speaking, the ratio is about 1 pack of crackers, 2 cans of oysters, and 3 cups of milk. You can adjust the ratio depending on how thick you want the stew. Also, make sure to include the juice from the oysters.
Essentially, you cook the stew over medium heat, making sure to crumble the crackers into and stirring occasionally, until the stew boils. Some people recommend against boiling milk, but in this case, it should be okay. When it comes a thick porridge, you know you’re done!
Now, for various other flavors in the recipe: you can also add butter, garlic, paprika, accent salt, salt, pepper, chili powder, celery seed, and onions. These aren’t necessary, and you needn’t use them all in the same recipe- though you can.
If you’re a big fan of chowders and of seafood, I definitely have to recommend the oyster stew to you.
Hopefully, the picture can upload soon; I’ll edit this blog later!
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