Eating My Way Through the Holidays! Special Edition: Golden Oyster Stew! I knew it was something special when my father requested this savory stew once a year. Although he was the only one who indulged in its aromatic creaminess, I managed to sneak one spoonful each time. I guess you could say eventually I acquired a taste for this seafood delicacy. Now I’m sharing it with you. Carry on the tradition.
GOLDEN OYSTER STEW
1 medium potato, peeled and diced
1 tablespoon onion, chopped
4 tablespoons butter
1/2 teaspoon sea salt
1/8 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
8 ounces of fancy whole oysters, with oyster liquor
1 cup light cream
1/2 cup of cheddar cheese, finely shredded
In a 2-quart pan over medium high heat, combine potatoes, onion, butter, sea salt, black pepper, and red pepper flakes. Add just enough water to cover. Cook until tender, about 20 minutes. Reduce heat to simmer and add oysters with liquor, cream, and cheese. Stir occasionally for cheese to melt. Gently bubble until the edges of the oysters begin to curl. Do not boil over. Serve the golden oyster stew immediately with oyster crackers.