Marshall's Low Fat Dreamy Oyster Stew

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ezfromwi 0

"This recipe was originally a high fat recipe. But with age and ailments comes restraint and trade-offs. To try the original recipe use butter instead of EVOO and whole milk instead of fat free. I am not much of a celery fan, especially in mild flavored foods, but if you like celery add small diced celery to taste along with the onion, garlic and potato."
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32-35 m 2 servings
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Original recipe yields 2 servings



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  1. In a medium sauce pan heat the EVOO over Medium heat.
  2. Stir in the onion, garlic and potato.
  3. Add Salt and pepper to taste.
  4. Reduce heat to Simmer and cover, stirring occasionally until softened (@ 5-7 minutes). Do not allow to brown. Remove cover.
  5. Add flour stirring to incorporate and make a rue. Turn up the heat to Medium and stir constantly for 3-4 minutes to allow the flour to cook a short while.
  6. Stir in the Reserved Oyster Liquor. Raise heat to Medium High and slowly stir in the Milk and additional Salt and Pepper to taste. Continue stirring constantly until mixture just starts to thicken and bubble. Do Not Allow To Boil!
  7. Reduce heat to simmer and stir in the Raw Oysters. Continue to stir until mixture is thick and bubbly and Oysters are just cooked through. (@ 3 minutes) Do Not Boil!
  8. Turn off the heat and continue to stir until you are sure it will not raise to a boil after covered. Cover and let stand 10 minutes for the flavors to meld. Serve with crackers of choice. I personally don't use crackers. I feel they detract from enjoying the mild desired flavor and creamy dreaminess.
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