Eastern Shore Oyster Stew [Recipe]

(Algerina Perna / Baltimore…)
June 10, 2014|By Kit Waskom Pollard, For The Baltimore Sun

Eastern Shore Oyster Stew from Thames Street Oyster House

Thames Street Oyster House is known for its impressive selection of oysters available on the half-shell and for Chef Eric Houseknecht's sophisticated food. His oyster stew is "creamy, brothy and addicting," says Thames Street's owner, Candace Beattie. It's also simple enough for anyone to make at home.

Yield: About 4 1/2 cups

2 tablespoons butter

1/4 cup celery, diced

1/4 cup yellow onion, diced

1/2 cup dry vermouth

1 pint shucked oysters in their liquor

1 pint cream

1 tablespoon fresh thyme, chopped

1 bay leaf

Salt and pepper to taste

Westminster Bakers Co. oyster crackers for serving

In a 2 1/2-quart pot over medium heat, slowly melt the butter. Add the celery and onions and cook until soft. Add the dry vermouth and cook for about five minutes, until alcohol has burned off. Add oysters and their liquor, cream, thyme and bay leaf and bring to a simmer. Simmer for 10 minutes. Remove bay leaf and serve with Westminster Bakers Co. oyster crackers.

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