Creamy Oyster Stew with Oyster Crackers

A bare-simmered stew of oysters in their liquor with milk, cream, butter-soft onion, and black pepper, finished with oyster crackers. It recalls Shells on the Sawdust Floor, when 1840s New York Harbor made oysters freight, wage, and a few-cent supper for dockhands.

Serves 4

Estimate for one serving

• 405 cal
• 12g protein
• 24g carbs
• 8g fat
• 1g fiber

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Ingredients

• 16 ounces jarred oysters with their liquor
• 3 cups whole milk
• 1 cup heavy cream
• 4 tablespoons butter
• 1 teaspoon black pepper
• 1 tablespoon cider vinegar
• 0.75 teaspoon salt
• 1 small onion
• 2 cups oyster crackers

Instructions

1. 1Finely dice the onion.
2. 2Melt the butter in a pot over medium heat, add the onion, and cook until soft.
3. 3Pour in the oyster liquor, milk, and cream, then bring to a bare simmer.
4. 4Add the oysters, black pepper, salt, and cider vinegar, and poach gently for 3 minutes until edges curl.
5. 5Ladle into bowls and top generously with oyster crackers.