Eastern Shore–Style Oyster Stew

A Change of Season Means Seafood Stew

By Jason Miller, Balducci’s Corporate Executive Chef

Photography by Susan Able, EdibleDC

Oyster stew is a huge family favorite everywhere in the Chesapeake area, and my family from the Eastern Shore is no exception. My grandmother made oyster stew—and her recipe only had five ingredients: oysters and their juice, butter, cream, celery salt and pepper. I’ve added a few twists on mine, and I have to say that this stew is a tasty and easy recipe that showcases local oysters for fall weekend gatherings. All of the ingredients here can be found at Balducci’s, where I am corporate chef. We also have a great wine department, and I’d love to suggest pairing this with our own Balducci’s Private Label Chenin Blanc from South Africa. 

Ingredients:

Yield: 3–4 (6-ounce) servings 

1 pint shucked oysters, liquor reserved 

3 ounces butter 

3 ounces white onion, diced 

3 ounces celery, diced 

3 garlic cloves, minced 

3 tablespoons flour 

1 (8-ounce) bottle clam juice 

¼ cup heavy cream 

2 teaspoons Old Bay seasoning 

Juice from ½ lemon 

2 tablespoons minced fresh parsley 

Salt and pepper to taste 

Directions:

Heat a medium-size heavy-bottom soup or saucepot over medium-low heat. Add butter and sauté the onions, celery and garlic for 4–5 minutes, being careful not to brown or burn. 

Add the flour and stir with wooden spoon to make a roux. You want to cook this blond roux for another 5 minutes on low heat, again being careful not to brown or burn. 

Add the clam juice and reserved oyster shucking liquid, and stir. Turn up heat while whisking to ensure no lumps. Bring to a boil for about 1 minute, and then turn the heat down to a simmer. Add the cream and cook for about 10 minutes. 

Season stew with the Old Bay, lemon juice, salt and pepper. The stew should just coat the back of a spoon. If you prefer your oysters just warmed for serving, remove your saucepan from heat and add the shucked oysters and fresh parsley. If you prefer a more well-done oyster, cook the stew for 2 to 3 minutes more. 

Serve in a bowl or soup cup and garnish with oyster crackers. 

Chicken Liver Mousse

Recipes by Rob Weland, The Garrison

Photo by Bailey Weaver

Serves 12  

• 5 pounds chicken livers, soaked 12 hours or overnight in milk
• 5 cups heavy cream 
• ½ cup Cognac 
• Salt to taste 
• Micro herbs or edible flowers for garnish 

Heat oven to 300°. Purée livers, cream, Cognac and salt in a blender until smooth, then pour mixture into a baking pan and place pan inside a larger pan. Fill the larger pan with water, cover with foil and bake until a thermometer inserted into mousse registers 155°.  

 Remove mousse from oven, remove small baking pan from large pan and place on wire rack to cool. Once cooled, reserve in refrigerator. 

To serve, spread mousse over toasted bread or crackers. Garnish with herbs, greens or edible flowers. 

TIP: To make mousse light and fluffy, whip with mixer before serving. 

Stracciatella (Italian Egg Drop Soup)

Recipes by Rob Weland, The Garrison

Photo by Bailey Weaver

Bring 6 cups of the broth made from the roast chicken carcass to a boil. In a separate bowl, whisk together 2 fresh farm eggs, 2–3 tablespoons grated Parmesan cheese and 2 tablespoons chopped basil. Reduce broth to medium heat and stir slowly with a fork while slowly pouring egg mixture into the pot for about 1 minute. If desired, add 1 cup chopped spinach or other greens of your choice. Season with salt and pepper and serve.