Low Carb Oyster Stew Recipes

OYSTER STEW

Steps:

• Use a strainer to drain the oyster juice (liqueur) into a bowl. Set the oyster liqueur aside, cover the remaining oysters and put them in the refrigerator while making the rest of the soup.
• Dice the bacon and start cooking it over medium to medium high heat, stirring occasionally. (To dice, lay the pound of bacon on the cutting board and cut across the grain horizontally in 1/2" dice.
• Chop the onion and add it to the pot while the bacon is cooking. Cook over medium for about 5 minutes or until onions are soft and translucent. While onions are cooking chop the scrubbed potatoes, celery and carrots.
• After the onions are soft, add the garlic, rosemary and Old Bay and stir in for about 1 minute to blend together. Then add the potatoes, celery and carrots to the pot and stir everything together.
• Add sherry and oyster liqueur to the pot of vegetables and cook over medium to medium low heat for about 45 minutes
• Remove oysters from refrigerator and add to the pot. Add the cream and the milk and stir together gently. Add butter and bring everything to a simmer. Watch the pot at this point so that the milk does not boil or curdle. It should take about 5 minutes to get it all up to a simmer. Once heated through and simmering it is ready to serve.
• Serve with oyster crackers or some robust bread and enjoy!

OYSTER STEW (LOW CARB & GLUTEN-FREE)

Steps:

• Drain oysters, reserving the liquid. If your oysters are large you can chop them into smaller bite-sized pieces.
• Over medium heat, in a large heavy-bottomed pot, melt butter
• Add oysters and cook for 3 or 4 minutes or until they begin to firm up.
• Add the seasonings and then white wine and bring to a simmer.
• Add the reserved oyster liquid + enough water to equal 2 cups, heavy cream, and thyme.
• Cover and bring to a simmer cooking for 5 minutes.
• Remove from the heat, remove thyme sprig, taste, and adjust seasoning if needed.
• Serve topped with a sprinkle of paprika for color.
• We also like to top with these if you are craving crackers.

OYSTER STEW

Steps:

• Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
• Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.

LOW CARB OYSTER CASSEROLE

Steps:

• Preheat oven to 350°F.
• Drain oysters and place half of them in a lightly greased shallow 2-quart baking dish; sprinkle with salt, pepper, and hot sauce.
• Top with half each of the vegetables, lemon juice, and Worcestershire sauce.
• Sprinkle with half the cracker crumbs.
• Drizzle with half the butter and half-and-half. Top with remaining oysters, vegetables, lemon juice, and.
• Worcestershire sauce.
• Add remaining crumbs, butter, and half-and-half.
• Sprinkle paprika over all.
• Bake for 40 minutes, or until bubbly and lightly browned.

CREAMY OYSTER STEW

Steps:

• 1. In a medium saucepan combine clam juice, butter, chili sauce, Worcestershire sauce, salt and hot pepper sauce blend well. Stirring over medium heat, bring to just under boiling.2. Add oysters reduce heat to low and cook until edges curl. Stir in heavy cream heat through (do not boil).3. To serve, sprinkle with paprika.

OYSTER STEW WITH EVAPORATED MILK

Steps:

• Place the carrots, potatoes, onion, celery, and bouillon cubes in a stock pot; pour enough water over the vegetables to cover. Turn heat to medium-high and bring to a boil; allow to boil for 30 minutes. Add the oysters with their juices and 1 teaspoon black pepper; boil another 3 minutes; reduce heat to low. Stir in the evaporated milk and butter; cook and stir until the butter melts completely. Season with salt and pepper to serve.

QUICK & LIGHT OYSTER STEW

Steps:

• Combine water with butter, Worcestershire sauce, juice from oysters and salt in a stockpot and bring to a boil over high heat.
• Add potatoes, reduce heat to medium-high, and cook for 20 minutes, stirring occasionally, until potatoes are tender.
• If oysters are large, cut into halves or thirds.
• When potatoes are tender, reduce heat to medium and add oysters.
• Cook until edges curl, about 4 minute.
• Meanwhile, scald milk by placing in a large saucepan and heating until bubbles begin to form around edges.
• Be careful it does not scorch.
• Add to stockpot with pepper and heat through.
• Serve with a sprinkle of nutmeg on each serving.