Old Fashioned Oyster Stew

In New England cuisine, oyster stew is often associated with Thanksgiving. In Southern United States cuisine, oyster stew is often prepared on Christmas Eve.

According to Forbes, Irish immigrants created the oyster stew tradition in the United States. When Irish people began immigrating to the United States they brought with them their own traditions and customs. As many of these migrants were Catholic, they fasted from meat on Fridays and during certain times before holidays, including Christmas Eve. In place of beef or chicken, they would eat fish. When the migrants came to America starting in the 1850s, they took advantage of the vast amounts of oysters available and created oyster stew. 

The Illinois Times reveals before oysters, the Irish would use a fish called "ling" to make this stew; however, this "Atlantic cod" was not something the Irish could find in the U.S. which led them to the oyster. The publication goes on to share oysters were relatively inexpensive and quickly became associated with the Christmas season. Stephanie Butler suggests that "oysters taste pretty similar to dried ling: they're salty, briny and can be quite chewy. The ling stew recipe was quickly adapted for oysters."

Note: This oyster stew can be made with canned oysters. Because they are already cooked, add them at the end and heat through. Also some recipes add 2 tablespoons of flour to the butter to slightly thicken the stew.

Another possible option would be to make this using canned smoked oysters. I was reading posts about how people eat canned smoked oysters, and one person wrote, "how I was taught growing up take the can of oysters oil and I'll dump it into a bowl add some milk salt pepper and butter and heat till the temp that you want and enjoy. My parents would also throw crackers in with theirs..sooooo goood."

2 pints fresh shucked oysters with their liquor (you could also use canned oysters, an 8oz. can of baby oysters contains about 7/8 cups so you would need 4 8oz. cans)
4 tablespoons butter
4 cups half and half (or more)
1 or 2 dashes Tabasco sauce (optional)
Salt and pepper to taste
Minced parsley, chives, or green onion
Butter
Oyster crackers, for serving if desired

Drain the oysters, reserving their liquor.

In a large pan over medium heat, melt butter. [You could here saute some chopped onion in the butter before adding the oysters.] Add oysters, if using fresh; simmer very gently for about 2 to 4 minutes or until the edges of the oysters curl. If using canned oysters, do not fry as they are already cooked.

Meanwhile, in a separate saucepan over low heat, slowly heat the half and half and oyster liquor (do not boil). Stir every so often. Add the oysters. Season with Tabasco, salt and pepper.

Remove from heat. Serve in warm soup bowls and garnish each bowl with parsley or chives and a generous pat of butter. Pass oyster crackers on the side.

Makes 4 to 6 servings.