Eastern Shore Oyster Stew
 
 
Author:
Serves: 4 servings
Ingredients
  • 2 cups hot mashed cooked peeled potatoes
  • 1 to 1½ tablespoons mashed roasted garlic (see Kitchen Tip)
  • ¼ teaspoon kosher salt
  • 3 cups heavy whipping cream
  • ½ cup low-sodium chicken broth
  • ¾ teaspoon Worcestershire sauce
  • ½ teaspoon Old Bay seasoning
  • ½ teaspoon ground black pepper
  • ⅛ teaspoon ground red pepper
  • ⅛ teaspoon ground white pepper
  • 24 oysters, shucked and drained
  • Crumbled cooked thick-cut bacon, to serve
  • Garnish: chopped fresh chives
Instructions
  1. In a large bowl, stir together potatoes, garlic, and salt until combined. Keep warm.
  2. In a medium enamel-coated cast-iron Dutch oven, bring cream, broth, Worcestershire, Old Bay, and peppers to a low boil over medium-high heat. Stir in oysters, and cook until edges begin to curl, about 5 minutes.
  3. Divide mashed potatoes among 4 serving bowls; ladle stew onto potatoes, and top with bacon. Garnish with chives, if desired.
Notes
Kitchen Tip: To roast garlic, cut ¼ inch off top end of garlic, keeping cloves intact. Place garlic, cut side up, on a piece of heavy-duty foil. Drizzle with olive oil, and fully wrap garlic in foil. Bake at 325° until cloves are soft, 60 to 75 minutes. Let cool; squeeze bulb to extract cloves.
Recipe by Southern Cast Iron at https://southerncastiron.com/eastern-shore-oyster-stew/