Name: Oyster Stew
Yield: Yields 4 to 6 servings
Cuisine: United States
Ingredients: 1 teaspoon salt; 1 cup (235 ml) chopped watercress; ½ cup (118 ml) thinly sliced scallions; 3 tablespoons (45 g) butter; 1 tablespoon (15 g) butter; ⅔ cup (160 ml) finely chopped onion; ½ cup (118 ml) finely chopped celery; ¼ cup (60 ml) raw long grain rice; Watercress for garnish; 2½ cups (590 ml) chicken stock; Freshly ground black pepper; 2½ cups (590 ml) milk or cream; 1 pint (475 ml) whole shucked oysters, drained

Preparation info

Yields
4 to 6
servings

Difficulty
Medium

Appears in

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

About

Before the days of freon, so many foods signaled such a particular time of year that they were symbols of the seasons more reliable than any calendar. Even today asparagus heralds spring more surely than any number of robins; blackberries mean July, hot weather, and chiggers. Persimmons avenge themselves on those who try to jump into fall. And when the months of cooler weather—the “R” months—return, so does the oyster.

Before acceptance of refrigerated food transport (for meat only,