Ingredients:

  • 2 pints (approx. 900g) fresh shucked oysters with their liquor
  • 1/2 cup (120ml) bottled clam juice
  • 3 tbsp (42g) high-quality grass-fed butter
  • 1/2 cup (75g) finely minced celery
  • 1 small shallot, minced
  • 1 tsp (5g) Old Bay Seasoning
  • 1/4 tsp (1g) cayenne pepper
  • 2 cups (475ml) whole milk
  • 1 cup (240ml) half-and-half
  • 1/2 tsp salt
  • 1/4 tsp white pepper

Instructions:

  1. Place a fine-mesh sieve over a bowl and drain the oysters, reserving all the liquor. Inspect the oysters for any stray shell fragments.
  2. In a large heavy-bottomed saucepan or Dutch oven, melt the grass-fed butter over medium-low heat. Sauté the minced celery and shallots until translucent and soft, but not browned.
  3. Stir in the Old Bay seasoning and optional cayenne pepper. Pour the reserved oyster liquor and bottled clam juice into the pot.
  4. Bring the liquid to a very light simmer. Add the shucked oysters and cook for 2–4 minutes until the edges (mantles) just begin to curl.
  5. In a separate container, whisk together the whole milk and half-and-half. Temper the dairy by slowly stirring 1/2 cup of the hot poaching broth into the cold milk mixture.
  6. Slowly pour the tempered dairy mixture into the main pot. Heat gently until steam rises and the stew is hot, ensuring the liquid never reaches a boil. Season with salt and white pepper to taste.