New England Oyster Stew Food

NEW YEAR'S OYSTER STEW

Steps:

• In a Dutch oven, saute leeks in butter for 10 minutes or until tender. Add the potatoes, water and bouillon; cover and simmer 20 minutes or until potatoes are tender. Cool., Transfer to a blender. Cover and process until blended. Return to the pan; stir in the milk, cream, oysters, cayenne, salt and pepper. Cook on low until heated through (do not boil). Garnish with parsley.

NEW ENGLAND OYSTER STEW

Steps:

• Melt butter in a large pot. Add the oysters with their liquor. Heat until the oysters curl.
• Meanwhile heat the whole milk and half-and-half . Add to the pot when the oysters have curled.
• Salt and pepper to taste. The stew will take a lot of seasoning.
• Heat to serving temperature and serve.

OYSTER STEW

Steps:

• Peel the eggplant and cut into 1 inch cubes then boil in a small bit of water for 10 minutes.
• Drain then add the milk, butter, salt and crackers.
• Simmer five minutes.
• Serve hot.
• If using the onions and celery saute them in 3 tbsp of butter and add to soup mix. Add the hot sauce or Worcestershire sauce before serving or during simmer.
• Note: Non Vegetarians can use regular worcestershire sauce.

HEARTY NEW ENGLAND OYSTER CHOWDER WITH RIVELS

Steps:

• In a stock pot saute onions in butter. Add oysters and saute for additional 3 - 4 minutes. Add milk, potatoes, parsley, basil, salt and pepper.
• As chowder is cooking, make rivels. Beat together egg, milk, salt, pepper and parsley. Add enough flour to form a soft dough. Bring chowder to a slow boil and drop small bits of dough into the chowder, stirring occasionally. (I use two small spoons, one to scoop up a little dough and the other to scrape the dough off the spoon into the chowder.) These will turn into little dumplings otherwise known as rivels.
• Simmer until potatoes are cooked through. If you wish to thicken the chowder, mix 3 tablespoons flour with 1/3 cup milk to make a smooth paste. Slowly add a little bit at a time to chowder stirring constantly until chowder thickens.

NEW ENGLAND LOBSTER STEW

Steps:

• Gently heat the milk and cream in a large pot (do not allow to boil).
• In an iron skillet, combine the melted butter and paprika; heat slowly to make a sauce.
• Add in the lobster meat to the butter sauce and heat slowly to gently warm the meat.
• Add the lobster mixture to the hot milk mixture and heat gently for about 1 hour.
• Add in salt to taste.
• Taste is much better if refrigerated and reheated the next day.
• Serve with oyster crackers.

OYSTER STEW

Steps:

• In saucepan, heat butter.
• Add onions and saute 1 minute.
• Add oysters.
• Cook just until oysters start to curl (3 min).
• Add half and half, salt and paprika.
• Heat just to boiling.
• Serve right away, with a little parsley on top.

OYSTER STEW

Steps:

• Heat butter in saucepan and add celery and onion. Cook, stirring, without browning, about 5 minutes.
• Add milk and cream and bring to the simmer. Add Worcestershire and Tabasco sauce, paprika, salt and pepper.
• Add oysters with their liquor and let simmer about three minutes or until oysters start to curl. Do not overcook or oysters will toughen. Serve in heated soup bowls with equal portions of parsley sprinkled on top.