Oyster Stew
Time For Stews and Soups
by Jane Collinge Mack

Happy New Year! We’ve been rather blessed to have mild weather recently, but we are still in winter. So it’s time for stews and soups!

Oyster Stew

1 ½ pounds oysters with shells
3 stalks of celery diced
1 large carrot diced
4 shallots diced
1 stick of butter
3 cups of milk
1 cup of sour cream
2 tablespoons cornstarch
½ cup cold water
1/2 teaspoon  of Old Bay

• Shell the oysters and set aside
• Dice the celery, carrots, shallots, butter, and old bay and sauté into a 3 quart pot
• Slice the oysters and add them to the sauté mixture and cook about 5 minutes.
• Slowly add 3 cups of milk and bring to a simmer.
• Stir in sour cream and simmer for another 10 minutes, stirring constantly.
• Thicken with cornstarch
• (add 2 tablespoons of cornstarch to ½ cup of cold water and gradually to soup)
• Serve with bread or rolls.
  

Jane Collinge Mack has been a Pitman resident for the past 15 years and is the owner of Jane Mack Consulting Inc.




Jane is a regular writer for The Women of Gloucester County online magazine and is our Executive Homemaker columnist. From gourmet cooking to troubleshooting old mainframe systems, she will share great ideas and fun tips with us.

Jane is also the mother of three daughters and is married to Rick, a pretty handy guy himself.